Carrot-Leek Soup With Miso
Updated Sept. 11, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 4cups peeled, cubed carrots (from about 6 medium carrots)
- 2medium leeks, white part only, chopped
- Salt and black pepper
- 8cups water or vegetable broth
- 2tablespoons yellow or white miso
- 1small lime
- Thinly sliced chives, for garnish (optional)
Nutritional analysis per serving (4 servings)
164 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 4 grams protein; 1558 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a pot over medium heat. When the butter starts to sizzle, add carrots and leeks. Season generously with salt and pepper, and stir to coat well. Sauté for a minute or 2, then add water (or broth, if using). Bring to a boil over high heat, then reduce to a simmer. As soup simmers, taste and add salt as needed. Cook until carrots are soft, about 15 minutes.
- Step 2
Once the soup is cooled, reserve 2 cups liquid, then purée the remaining contents of the pot in a blender. (Alternatively, use an immersion blender in the pot.) Use reserved liquid to adjust the purée’s thickness, adding just enough so the consistency is that of a thin milkshake.
- Step 3
To serve, heat soup and whisk in miso. Divide among 4 bowls. Grate a little lime zest over each bowl. Quarter the lime and add a good squeeze of lime juice into each bowl. Scatter with chives, if using.
Private Notes
Comments
Great recipe with two additions, some cubed potatoes and at least an inch of fresh ginger added to the pot.
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).
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.
Good recipe - but it was a tad bit salty. I would not season ‘generously’ as noted in the recipe.. go light on it and add as needed. There’s plenty of salt in the broth and miso. I added some curry powder to offset the saltiness. Otherwise a comforting recipe.
I think if I had beautiful, fresh, farmers market carrots and leeks I would have made this recipe as written but alas, my sad bagged veggies were from tjs and needed help. I roasted the carrots + a yellow onion I had lying around. Added a few small potatoes, veg stock, and ginger and it came out so so good. Don't you dare skip the lime!
I read the recipe once and then put it away and never looked back. I roasted 10 carrots and 2 leeks, covering them with olive oil. 5 minutes before removing, I added a handful of cumin seeds. Dumped it all in a large pot, added 3 tablespoons of miso, 6 cups of water and 1 Knorr chicken bouillon cube. Other than the bouillon cube and miso, no salt. Used the hand blender and it’s fabulous.