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Miso Coconut Carrot Soup

Rebekah Hubbard
This vegan coconut carrot soup is warm, comforting, silky smooth and loaded with great flavor thanks to the miso.
Course Main


  • 15 large carrots scrubbed clean, trimmed and cut in half lengthwise
  • 1 onion cut into 8 wedges
  • 6 garlic cloves peeled
  • 1 quart vegetable broth
  • 1 can full fat coconut milk
  • 1 tsp. grated fresh ginger
  • 1 1/2 tsp. salt
  • 2 tbsp. white miso
  • 1 Tbsp. corn starch: optional


  • Preheat the oven to 450 degrees. Toss the carrots, onion and garlic in vegetable oil and roast until very pierced easily with a fork, about 20 minutes (they should be softer than if you were just going to eat them roasted).
  • Add everything from the tray, including any oil/juices left on the pan, into a stock pot or Dutch oven. Add the vegetable broth, and bring to a simmer over medium heat.
  • Being extremely careful of the hot soup, turn off the burner and blend using a blender or a stick blender until smooth. Add the coconut milk and use the blender to mix that in also. You may need to work in batches.
  • Add the soup back into the stock pot/Dutch oven and add the salt and grated ginger. Taste, and judge thickness.
  • If the soup needs to be thicker (I like a good, thick soup), ladle about a cup out to another bowl and whisk in the cornstarch until dissolved. Add the mixture back into the pot and bring to a boil for a full minute. You can repeat, if you'd like to thicken the soup further.