Carrot & Miso Soup

This comforting carrot and miso soup is packed full of plant-based protein!

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The tofu haters will never know it's hiding in this soup (unless you tell them!) We blend soft tofu (also known as silken tofu) into this carrot and miso soup to give it that extra velvety texture (without dairy) + pack it full of plant-based protein.

I love making soups in my Kana 3.5 Quart Dutch Oven because this size of pot helps to reduce my urge to continuously keep adding more things to the pot making wayyyyyy more soup than I can handle LOL.

High Protein Carrot & Miso Soup

Serves 4

What you'll need:

1 tbsp extra virgin olive oil

4 large carrots, 1 inch dice

1 medium onion, 1 inch dice

2 garlic cloves, grated

1 tsp grated ginger

3-4 tbsp white miso paste

1 L vegetable stock

300g silken tofu, broken into pieces

For serving

Scallions, thinly sliced on a bias

Chopped cilantro

Chili crisp

Steps:

Add 1 tbsp olive oil to a large pot over medium-high heat. Once the oil is hot add the diced onion and carrot, and cook for 5 minutes until the veggies begin to soften. Stir in grated garlic, ginger and 3 tbsp white miso paste, cook for 1 minute. Add 1L vegetable stock and tofu pieces and bring to a boil. Reduce to a simmer and cook for 15 minutes or until the carrots are completely softened. Carefully transfer the soup to a blender (my fave blender) and blend on high until smooth. Transfer the soup back to the pot, taste and adjust seasoning. If it needs more salt/umami flavour whisk in the additional 1 tbsp of miso paste.

To serve: ladle into bowls, top with sliced scallions, fresh cilantro and chili crisp.

Soup's up, my friends!