Carrot Soup Recipe

Carrots have 2 seasons! Spring and fall! Try this easy and creamy recipe!

Carrot Miso Soup

Serves 2-4

Sol Kitchen Project Recipes - Lindsey Hardin All Rights Reserved


2 cups of local carrots, sliced into ½ inch rounds

¼ yellow onion, diced

1 tablespoon fresh ginger

½ tablespoon fresh turmeric

1 cup of broth or water

Pinch of sea salt

1 cup of canned coconut milk

½-1 tablespoon of curry powder

1 tablespoon of chickpea or white miso


1. In a 2-4 quart stock pot with a lid, and the sliced carrots, onion, and ginger along with the water or broth and a pinch of salt. Allow to come to a boil, then cover and simmer for 5 minutes or until the carrots are tender, but not mushy.

2. Turn off heat and allow the carrots to cool a little so you’re not putting extremely hot ingredients into the blender. Add the curry powder, coconut milk, and a pinch of salt. Blend well. Pour back into the pot.

3. Add diluted miso right before serving.


-Cutting board, I like bamboo.

-Sharp Knife, If you just have 1 quality knife you’ll be good! I recommend a Shun Vegetable Knife

-Vitamix or blender or immersion blender

Special Ingredients: Farm fresh ingredients

Miso Notes: Don’t boil the miso as it will kill the beneficial organisms

Thank you for supporting your local Farmer

Click on the PDF to see a printable recipe

Carrot Soup
Download PDF • 33KB

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