Caramelized Carrot and Ginger Miso Soup with almonds and pomegranate


Typically carrots are oven-roasted to develop caramelized sugars but pan roasting can create some of these flavor compounds in a one-pot dish—less washing and no hot oven! The garnishes add a crunchy almond texture and contrasting sweet-tart pomegranate seeds.

Caramelized Carrot and Ginger Miso Soup with almonds and pomegranate

Author: Chef Michele
  • 1 Tablespoon olive oil or enough to coat the pot
  • 2 pounds of carrots, peeled, cut into 1 inch “cylinders”
  • ½ large yellow onion, cut into 8 wedges
  • ⅛ teaspoon fine sea salt
  • 4.5 cups vegetable broth
  • Big pinch of cayenne
  • 2” piece (2 heaping teaspoons) ginger root, peeled and chopped*
  • 1/3 cup of white or yellow miso or ¼ cup red miso
  • Fresh lemon juice from half a lemon
  • 1-2 tablespoons honey
  • Garnish Ingredients: Toasted almond slices and Pomegranite seeds
  1. Heat oil in a large stock pot on medium-high heat until oil is very hot but not smoking. Add carrots (should hear a sizzle). Every 5 minutes toss carrots to caramelize more areas and prevent burning.
  2. Sauté for about 14 minutes or until carrots have darkened in color. Pull out any small pieces that have burnt and nibble on as a snack (dark flecks are hard to blend out of a pureed soup).
  3. Lower heat to medium-low, sprinkle salt on carrots, add onions stir and cook until onions have softened.
  4. Add the broth, ginger and cayenne and cook 30-45 minutes on a simmer until carrots are tender enough for a knife blade to easily pass through the carrot.
  5. Add lemon juice and miso**. Use an emulsion blender to puree the soup or in a blender, puree in batches.
  6. If soup is too thick, add more broth or water and blend. Taste soup and add more honey and salt if desired.
  7. Serve in bowls and garnish with pomegranate seeds and toasted almond slices.
  8. *chopped into ⅛ inch pieces if the blending device is powerful, otherwise grate the ginger
  9. **miso has better flavor when not heated for long times or at high temperatures.

    About Me

    The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
    Michele Redmond

    Michele Redmond

    French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

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