Carrot soup with miso and sesame from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • heyksquared on January 01, 2026

    This was terrific! I did think it really needed salt and pepper, and added some at the end. The toasted sesame oil on top was a lovely addition.

  • eliza on January 24, 2016

    This soup was just barely ok and we really didn't like it at all, which is interesting seeing the reviews from others. For me, the miso just didn't go with the other ingredients, tasted very flat. Won't be making this one again.

  • Emily Hope on March 25, 2013

    This is a delicious vegetarian carrot soup--not too sweet as they can sometimes be. I used leeks instead of onions as that's what I had on hand, reduced the liquid by a cup, and cooked in the pressure cooker for 5 minutes before pureeing (I just added the miso to the vitamix rather that blending in separately). Topped with scallions and sesame seeds that had been toasted for a couple of minutes in butter, and then mixed (in the hot pan) with soy sauce. Yum!

  • Vanessa on January 15, 2013

    Hooray, hooray, this is the best carrot soup ever! Used red miso, and just threw in chopped scallions (didn't pickle them first). Terrific, Even better a couple of days later, but who can wait?!?

  • cassiemcgannon on October 14, 2012

    Really good, complex flavours, particularly for a vegetarian soup. Pickled scallions are a great idea.

  • krobbins426 on February 08, 2012

    Loved the addition of the toasted sesame oil at the end.

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