Carrot Ginger Soup | Clean Food book

by Melissa on December 1, 2011

A few weeks ago, a friend introduced me to the Clean Food book, saying that as someone who eats mostly veggies, it is a book that I need to get my hands on. So I borrowed her copy and have fallen in love with the recipes that lie on the pages of this book.

After a short introduction section of how to eat in a “cleaner and healthier” way, the recipes in this book are organized by season with recipes for vegetable dishes, legumes, soups, desserts amongst other things.

As I flipped through the book, this carrot ginger soup for fall caught my eye. After seeing miso as one of the ingredients, I knew it had to be made.

Oh, and Santa, if you’re listening. Clean Food is on my Christmas list. Just sayin’.

Carrot Ginger soup (serves 4) – slightly adapted from Clean Food book
2 tablespoons grapeseed oil (I used olive oil)
1 onion, chopped
1 tablespoon grated fresh ginger
4 cups chopped carrots
1/2 cup rolled oates
1/2 cup freshly squeezed orange juice (from one large orange)
vegetable stock
3 tablespoons white miso
chopped fresh parsley for garnish

Let’s Cook:
In a large pot over medium heat, saute onion and ginger in olive oil for 3 minutes. Add carrots, oats, orange juice and enough vegetable stock to cover carrots. Bring the mixture to a boil, then reduce heat, cover and let simmer until carrots are soft and tender (about 20 minutes). Turn off heat and puree with a handheld blender or pour mixture into a blender to puree.

In a small bowl, dissolve miso in 1/2 cup room temperature water and stir into soup.

If possible, prepare the soup a day before serving to allow flavors to blend. To serve, reheat the soup, garnish with parsley and enjoy.

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{ 8 comments… read them below or add one }

Heidi @ Food Doodles
December 1, 2011 at 12:05 pm

Beautiful! Love the vibrant colors in your picture. I don’t have much experience with miso and zero experience cooking with it myself but I’ve been curious about it for a while now. It’s interesting to see it in carrot soup!


December 2, 2011 at 8:59 am

The miso in this recipe really gives this soup that “extra kick.” It works really well, because of the ginger flavor too :)


Averie @ Love Veggies and Yoga
December 1, 2011 at 2:59 pm

Great looking soup…so perfect for this time of year. Great pics, too…as always.


December 2, 2011 at 8:59 am

Thanks Averie!


December 2, 2011 at 8:21 am

Melissa, your photography is beautiful and makes my soup look that much more mouthwatering! I think Santa may have just heard your wish, because I just announced a “Giving Thanks” giveaway celebrating our growing clean food community! Every Friday for the next 4 weeks I will be randomly drawing winners and giving away both of my cookbooks – CLEAN FOOD and CLEAN START – as well as a variety of clean living items. Definitely check it out and learn how to enter! or at CLEAN FOOD on Facebook! Hope to see you there and wishing you continued success and nourishment from your clean food creations!



December 2, 2011 at 9:02 am

Wow, thanks Terry! I think your comment just made my day. Your book is a wonderful resource – and thanks Santa! I’m hopping on over to your blog, FB & Twitter right now :)


Alison @ Ingredients, Inc.
December 5, 2011 at 2:40 pm

omg this looks amazing


December 11, 2011 at 12:40 pm

This sounds like a very intriguing little soup. I never would have thought of carrots for soup (other than a stew or something like that), but this really sounds wonderful for a cold winter’s day.


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