Loaded with flavor and probiotics, this roasted carrot soup is a winter delight with a unique miso addition and beautiful black sesame seeds.
By Phoebe Lapine
This vegan roasted carrot soup with leeks was inspired by a potage I used to make, which uses potatoes instead of dairy to create a creamy texture. You simply bake the veggies until caramelized, then toss them in a pot with some peeled russets and simmer until fragrant and tender. I put a little Asian spin on it this time with some miso paste whisked in at the last minute and a Gomaso black sesame garnish. I love the idea of serving this as a starter, in whatever mismatched little prep bowls or tea cups you have around the house.
I’ve been on a total probiotic binge. And as a result, I’ve totally fallen in love with South River organic miso paste. Make sure to add it off the heat so you don’t kill all that good bacteria. 
For more recipes that help with digestion, nutrition, and delicious balance, click here.
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Miso and Black Sesame Roasted Carrot Soup
- Total Time: 55
- Yield: 4 servings 1x
Description
Vegan roasted carrot and leek soup made creamy with russet potatoes, finished with miso paste and a black sesame garnish.
Ingredients
- 1 1/2 lb (680 g) carrots, peeled and cut into 2-inch pieces
- 2 medium leeks, white and light green parts only, sliced
- 2 medium russet potatoes, peeled and diced
- 3 tbsp olive oil, divided
- 4 cups (950 ml) vegetable broth
- 2 tbsp white or light miso paste
- Salt and black pepper to taste
- Gomashio (black sesame salt) or black sesame seeds, for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss carrots and leeks with 2 tablespoons of the olive oil and a pinch of salt, then spread in a single layer on a rimmed baking sheet.
- Roast for 25-30 minutes, flipping once halfway through, until the carrots are tender and caramelized at the edges.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the diced potatoes and cook, stirring occasionally, for 3-4 minutes.
- Add the vegetable broth and bring to a boil. Reduce heat and simmer for 10-12 minutes, until the potatoes are completely tender.
- Add the roasted carrots and leeks to the pot. Simmer together for 5 minutes to meld the flavors.
- Remove the pot from heat. Working in batches, blend the soup until smooth using a blender or immersion blender.
- Return the blended soup to the pot over low heat. Whisk in the miso paste until fully dissolved — do not boil after adding miso.
- Taste and adjust salt and pepper. Serve warm, garnished with gomashio or black sesame seeds.
Notes
- Add the miso paste off the heat or over very low heat — boiling destroys the beneficial probiotics.
- White or light miso gives a mild, slightly sweet flavor; red miso will produce a deeper, saltier result.
- The russet potato acts as a natural thickener, creating a creamy texture without dairy.
- Black sesame seeds can be substituted with regular sesame seeds if gomashio is unavailable, though the color contrast and slightly nuttier note will differ.
- Prep Time: 15
- Cook Time: 40
- Category: Soup
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
Frequently Asked Questions
Can I substitute another type of miso paste for the South River organic miso paste?
Yes, you can use another type of miso paste, such as white or red miso, but keep in mind that the flavor profile may change slightly.
What should I do if I can’t find black sesame seeds for the Gomaso garnish?
If you can’t find black sesame seeds, you can use regular sesame seeds as a substitute, though the color and slightly nuttier flavor will differ.
How do I ensure the carrots are perfectly caramelized before adding them to the soup?
Make sure to roast the carrots at a high temperature and spread them out in a single layer on the baking sheet to allow for even caramelization.
