Carrot-Leek Soup With Miso Recipe (2024)

Great recipe with two additions, some cubed potatoes and at least an inch of fresh ginger added to the pot.

Miso adds Umami to things. Substitutes include soy sauce or tamari, fish sauce, tahini, mushrooms and Parmesan rinds. Not sure what might be best here or work with your allergy.

Butter does belong in soup. Any cream soup (dairy) welcomes butter.

If you're pureeing the carrots, there's no need for "cubes." It's just unnecessary work. Just slice them in 1/2 inch slices. If the carrots are really big at one end, cut in half and then slice so the slices are very approximately all the same volume. Additionally, the soup may have some better flavor if you roast some/all of the carrots (400 degrees for about 20 minutes).

If you are making the soup as is, I would either increase the carrots to 9-10 or make sure to boil the carrots uncovered in order to reduce the amount of liquid. Even with the 2 cups of liquid removed, the soup was originally very thin until I added 3 more chopped/boiled carrots (and a little bit of cornstarch, sifted). Make sure that you taste with the miso paste added before putting more salt. Great taste with few ingredients!

Use purple carrots! Results will be stunning & a dramatic way to begin a meal w guests or adventurous kids. I was surprised to discover the variety grown by a local collective were deep, dark purple all the way through w only a trace of a ghostly core. Water meant broth of such a briefly simmered soup resembled grape juice & leeks did not turn purée mauve. Lime juice should be swirled in to create a ruby spiral. Follow advice to reserve some broth to adjust texture post-blending.

Made this according to the recipe (except used lemon, not lime) and it was delicious. The miso added a lovely umami undertone. The recipe yielded much more than four portions (it includes 4 cups of carrots, 2 leaks and 8 cups of stock for heaven’s sake). I’m betting the leftover batch will taste even better tomorrow!

This soup recipe is a great find. The combination of the miso and lime set this soup recipe apart and above many standard soup recipes. It's a keeper for sure.

@AW roasting is always nice, but there is something to be said for the clean taste of this quickly prepared soup when freshly harvested carrots are simmered only 15 mins. I love the pure flavor that lime enhances. While I have cut back on dairy significantly during the past few years, just 1 T of butter in half the recipe made a noticeable difference. This definitely will be made again and again.

Anchovies brings a good umami hit and is often a good swap for miso or those who can’t do soy, or have aged / fermented products - tyramine issues.

I often steam vegetables in a little broth or wine instead of using a fat. You could chop them and microwave. I can’t have oil or butter either Lynn

Made the mistake of using chicken broth. That added too much salt.Waited a day to combine the puree and liquid. WOW! Gonna do that again.I will double the ginger next time.Nice, smooth, filling winter soup and it does pair great with the halibut and mushrooms!

I was skeptical so I added Better than Bouillon Chicken concentrate instead of plain salt. That, plus the miso, brought the salt to the right level. I wasn't using really fresh veggies either. I imagine if you used carrots and leeks from the farmer's market it would make a huge difference.

Made this without any substitutions. It’s very very bland

This was great with some fresh ginger added. I think next time I might even try adding some spice with a Thai chili.

would it be bad to add miso after blending? I want to portion out for freezer. Also makes way more than 4 servings.

I attend four small potatoes, peeled, and a head of garlic. This made the soup amazing.

Only used 4 cups of liquid and did not blend. Splurging on colorful carrots was worth it! So simple and delicious!

Absolutely delicious!Mod 1: added a sliced clove of garlic to the carrot + leeks.Mod 2: added 1500ml stock (less than stated, then didn't need to adjust consistency when hot, it was perfect)Mod 3: blitz miso into the soup when it's in the blenderMod 4: skipped lime, as didn't realise I didn't have one!

I added ginger paste for a punch, a healthy squeeze - very tasty! Very easy!

Really great weeknight dish. I followed some other suggestions and cut the stock to 5 cups (could have made 6 work tbh) and added 1" grated ginger and 1ish tbsp of fish stock. I also used 2 limes because the flavour boost was wonderful.

-6 cups of liquid-more miso-1 bag o’ carrots -2 leeks

Meh, this is a 3 star at best, - and I’m not just saying that because the blender blew its top and there was clean-up everywhere. I used some sour cream to make it a little more cozy, but tomato or split pea/ chicken soup still better. Gonna try a butternut soup next.

I added ginger to this and it was delicious! I also used low-sodium veggie broth. I found that, between the miso, veggie broth, ginger, and lime, it was so flavorful that I barely needed to add any additional salt. Great, easy soup for a cozy night!

Followed the suggestions and added ginger in the beginning with the carrots, some tomato paste, and a cubed potato with the water. Also added 1/2 cup of red lentils. Came out great!

I have made this soup over and over and over again. It is so delicious! I, like others, add ginger when available. I’ve been experimenting with the addition of silken tofu too to add a little extra protein - first in chunks added at the end, but now I think I may try blending it in with everything!

I had to use way more than 6 carrots to get 4 cups cubed. I added 1/2 a potato and chunk of ginger and used chicken broth. I still needed to add a few tsps of salt to the finished product. However, I ended up making it in the instant pot (7 mins on high pressure after sauteeing, released pressure immediately) meaning it didn’t get to reduce while cooking so that may have contributed. With with lime juice/zest, chives, and S&P to taste, it was delightful.

So good! I always use broth and add an extra cup of water—I like a thin soup in my mug. Yum!

I roasted my carrots and half an anaheim pepper, added an inch of ginger, used shallots instead of leaks, used 6 cups of water instead of 8, added fresh thyme and cubed potatoes to the soup after pureeing-- and, YUM! It was like carrot curry.

Subbed olive oil for butter and used baby carrots since I had a bunch extra. Came out sooooo good!