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Carrot white bean miso soup garnished with chili oil, parsley, and roasted nuts in a rustic ceramic bowl on a teal napkin.

Carrot White Bean Miso Soup

This carrot and white bean soup is the kind of recipe that quietly becomes a staple in your kitchen. It’s bright and ultra-creamy, shockingly so for a soup with no actual cream.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 People
Ingredients Equipment Method Notes

Ingredients
  

  • 1 slug of olive oil
  • 1 medium onion chopped
  • 5 large carrots peeled and sliced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tbsp onion powder
  • 1 tbsp minced garlic
  • 1 15-ounce) can white navy beans drained
  • 5 cups chicken broth
  • 1 tbsp white miso
  • 1 tbsp chili crisp

Equipment

  • 1 Large pot
  • 1 Immersion blender

Method
 

  1. In a large pot, add the oil and heat over high heat. Add the onions and carrots, then reduce the heat to medium. Sauté until the onions are translucent.
  2. Add the salt, pepper, onion powder, and minced garlic. Reduce to low–medium heat and cook the carrots for about 6-8 minutes. Do not let the onions brown, stirring occasionally.
  3. Add the drained beans, stir to combine, and turn the heat to high.
  4. Stir the miso paste into the chicken broth, then add it to the pot. Bring to a boil, then reduce to a simmer.
  5. Continue cooking until the carrots are completely tender.
  6. Turn off the heat and blend with an immersion blender until completely smooth (careful, it’s hot).
  7. Turn the heat back on to medium–low and stir in the chili crisp.
  8. Taste and adjust seasoning (salt/pepper) as needed.

Notes

* Good for freezing 
*lasts in fridge in air tight container up to 5-7 days