Creamy Miso-Carrot Soup With Garlic-Honey Caramelized Chia-Pecan Crunch, Lime & Wild Garlic Green

APRIL 19, 2021

Hey Soup Lover, This Miso-Carrot Spring Soup Makes Each And Every Rainy Spring Day Shine, I Promise. 

Those of you who live in Germany (or Northern Europe overall), will know exactly what I'm talking about if I say: Sometimes we need a heart-warming soup in Mid-April. We already had a few beautiful days during this Covid-Overshadowed Spring #2 but when I take a glimpse out of my Munich window right now, I can only see a grey sky with occasional rain or snow. But.. believing that the glass is always half-full not half-empty, there's no need to be upset. We can make our days shine with heart-warming food, such as this incredibly creamy Miso-Carrot Soup with Garlic-Honey caramelized Chia-Pecan crunch, lime & seasonal wild garlic green. 

Do you agree? Then, read on and enjoy my absolute favorite heart-warming Miso-Carrot soup. Thanks to the protein-loaded Miso and Tofu insert and the crunchy nut topping that contains more protein and healthy fats, you can enjoy it as a full and balanced meal rather than a starter.  Read on and enjoy!

Miso Miso Miso Seasoning

If you know me, you know I'm the biggest fan of Miso - "Japan's Brown Butter" and a traditional koji mushroom ferment. Miso has a particular rich flavor kind of similar to soy sauce  but, thanks to the creamy texture, I find it much richer. And the coolest part about Miso, it's gut for our gut and overall well-being as high-quality Miso is packed with living organism and is loaded with protein. Plus, by using Miso as a condiment, we naturally reduce the amount of salt we normally use in the cooking process. If you want to learn more about Miso, click here.

I currently mostly use Miso from my very favorite ferment provider Fairment, which sells unpasteurized and therefore "100% living Miso paste" with an incredible flavor profile. For the recipe below I used their Shiro Koshi Miso.

More Deliciously Healthy Protein-Rich Plant Meals You May LOVE As Well..

In case you're not in this pancake with rhubarb cream filling is a little bit to much for now or you're searching for a vegan alternative, here are a few more "Must-Try's" for your next baking session:

- Wholegrain Spelt Pizza With Smoked Paprika Hummus

- Mexican Spirulina Tacos

- Wild Herb Salad With Lentil Köttbullar

Share Your Protein-Loaded Miso-Carrot LOVE With Us!

I hope you enjoy your warming protein-rich Miso-Carrot Soup with Nutty Garlic-Honey Caramel as much as I do when I'm the mood for something hot and heart-warming. Like always, share your delicious plant creation with us and repost it on my social channels. Simply tag me on Instagram, Pinterest, Youtube or Facebook.

Plus, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hi", comment below or shoot me a personal message through my contact form

Love & Plants, Karo

* The Fairment Miso Advertisement in this post is unpaid. I am a true fan of their portfolio and regularly receive new products to test and review but now money as of today. 

Creamy Miso-Carrot Soup With Garlic-Honey Caramelized Chia-Pecan Crunch, Lime & Wild Garlic Green
20 min SERVINGS PREP TIME : 20 min COOK/REST TIME : 20 min (+60min)
This deliciously healthy Miso-Carrot Soup With Garlic-Honey Caramelized Chia-Pecan Crunch, Lime & Wild Garlic Green is perfect for those "colder spring days" and can be enjoyed as a "whole meal" - thanks to the protein-rich tofu insert and the crunchy nut topping.
    • -  
      600g Carrots (weight with peel)
    • -  
      1/4 Tsp Smoked Paprica
    • -  
      Sea Salt / Pepper
    • -  
      4 Tbsp Olive Oil
    • -  
      600g Smoked Carrots (see above)
    • -  
      2 medium white onion
    • -  
      2 cloves of garlic (minced)
    • -  
      750ml water
    • -  
      100g organic tofu
    • -  
      Ginger Zest (finely grated ginger)
    • -  
      3 Tbsp organic brown Miso (Shiro Koshi)
    • -  
      Pinch (1/4 Tsp) Turmeric
    • -  
      Sea Salt / Pepper according to taste
    • -  
      Olive Oil to Sautee onions/garlic (soup base)
    • -  
      Wild Garlic
    • -  
    • -  
      Chia Seeds
    • -  
      Pecan Nuts
    • -  
      Fermented Garlic-Honey (sub with regular honey or maple syrup)
  1. Preheat the oven to 180°C.
  2. Peel off the non-edible parts of the carrots and cut into chunks (Size doesn't matter as we will puree most of it.; also leave as much of the peel on as you can. The peel is full of nutrients.)
  3. Form a little parcel of aluminium foil and place the carrot chunks inside. Add the seasoning and the olive oil and mix well. Then close the "aluminum foil parcel" and place it onto a baking dish and bake for about 1h in the oven (or until soft).
  4. Meanwhile cut the onions into mini dice and sauté them with olive oil into a large pot. Add the minced garlic as well as the roasted carrots once you have removed them from the oven. (However keep 2 chunks for the soup decoration).
  5. Add water, miso and tofu and cook for a few minutes until everything is heated. Remove the pot from the heat. Use a hand mixer or a smoothie maker to mix everything.
  6. Season with fresh, minced ginger, salt and pepper.
  7. For the crunchy topping, take a frying pan and add 2 Tbsp of chia alongside with a handful of pecan chunks. Add 1 Tbsp of fermented garlic honey and caramelized.
  8. Place the soup into your favorite serving dish and decorate according to taste.

Did you try it?

Leave me a comment below!

Your Recipes Rating

Newsletter! Yay!

Join the community and be the first to get my latest plant-based recipes straight to your inbox.

Time to talk about Cookies!
We use cookies to personalize your user experience on this site. To comply with worldwide privacy guidelines, we have to ask for your consent to use browser cookies. If you click “accept” you consent to the usage of essential cookies on this site. If you wish to change your data preferences, click on cookie details below.