Warming, Immune-Boosting Carrot Ginger Miso Soup

I’m not typically a big soup-loving kinda girl.  It’s good, but for some reason I prefer chewing my food (it’s important to ‘chew’ your soups and smoothies–but you know what I mean!).  Every once in a while, there do come those occasional instances when nothing sounds better than a warm bowl of soup.  Thanks to a good quality blender I can usually whip it up in a snap!  Soups are often on the ‘scary list’ when dining out if you have any kind of food intolerance or allergy (or are veg/vegan since there are often animal sources used in soups like chicken broth) which is why making them at home is even better.  You know everything that’s going in there and hand-picked the ingredients yourself.

Tonight the feeling struck and I remembered I had huge bag of carrots in the fridge.  Since I always have miso and ginger stocked, I decided to combine all three for one tasty, immune boosting, antioxidant-filled soup!


I’m excited to fill you in on my recipe…but I’m really bad at measurements!!!  I tend to throw things in the blender and just add as I go for the right taste.  I will give approximates and add to your desire with ingredients like garlic, salt, ginger, water to consistency and miso to taste.

Ingredients (approx): 

  • 2 lbs carrots (I used organic baby carrots since it’s what I had!)
  • 1 TB red miso (organic and/or fermented is a must)
  • 2 TB white miso (same as above!)
  • 3-4 cups water OR some veggie broth, no sodium (the miso will compensate!)
  • 3 TB Ginger Juice or fresh grated ginger
  • 3 garlic cloves
  • 1 TB sesame seeds (optional)
  • 1 TB onion powder (optional)
  • Extra optional add-ins: shiitake mushrooms, tofu, brown rice, green onions, sesame oil, dashi, and if you like some spice a dash of cayenne pepper.


  1. Steam the carrots until they have just a slight crispness left to them, about 15 minutes.
  2. Starting with the water, place all ingredients into a high performance blender (I used a Vitamix).  Start on a low speed and gradually work up.  If you have a Vitamix, no need to go higher than setting 8 on the regular setting.  You may need to stop the machine to stir the ingredients or add a little water if it gets stuck!
  3. Add or garnish with extra optional add-ins, warm if necessary, and ENJOY!!!


*Store up to 5 days in a glass container in the refrigerator*

What to Do With My Leftover Carrots?

Dear Leah Renee,

I always seem to buy baggies of carrots to snack on but never end up eating them. Do you know of any tasty carrot inspired recipes that would help me use up my stash?  -Alyssa M.,  Los Angeles, CA 

This is a good problem to have.  I too had the same issue this morning; I bought a huge bag of carrots to make fresh carrot juice and still had a bunch sitting there in the fridge.  We must not waste them!  Let’s make them.  Here’s what came out of the dilemma (notice the two missing…those got eaten before the picture!  They were tasty 😉 ):


Carrot Crackers

  • 1 cup flaxseeds (or flax meal)
  • ½ cup almonds
  • ¼ cup pecans
  • ¼ cup walnuts
  • 5 whole carrots (or the rind leftover from your fresh carrot juice!)
  • ½ cup goji berries (or raisins)
  • ½ packet of coconut sugar
  • ½ tsp sea salt
  • 1 heaping tsp cinnamon
  • ¼ cup water + add accordingly


  • Preheat oven to 375 degrees.
  • Blend flaxseeds, nuts, and goji berries together to form a choppy flour-like consistency.  Transfer to a bowl.  Blend softened carrots together (or lightly steam til soft prior to blending, unless you have a Vitamix) to form a nice creamy texture.  Add to the flax/nut mixture.  Add in sea salt, cinnamon, stevia, and water to form a thick mixture, not too runny.  Mix together.
  • Spread onto parchment paper on a large baking dish until desired thickness.  Feel free to use a rolling pin to extra thin, crispy crackers.
  • Transfer onto a large bake dish, and score them to the size crackers you would like.
  • Bake for 20-30 minutes, depending on thickness.  Let cool.
  • If you like them even crispier, put them back in the oven for another 10 minutes.
  • Let cool.

**If you’re using leftover baby carrots, roughly 6 baby carrots would equal out to one whole carrot.


Dip them into some guacamole, spread some hummus on them, or eat them as is!  You choose!

Homemade guac is always a good idea 😉