Give me all the warm and cozy soups right now!  I am living on this exact soup right now and I have eaten it almost every day for the last week.  It is so delicious and EASY.  Miso gives a great savory flavor boost here.  Low-sodium miso is a little less flavorful.  Lighter misos are a bit sweeter than darker, more aged misos (e.g. red and brown.)  Honestly, the tahini chickpeas take this soup from good to amazing.  If your tahini is very thick and dry, you can thin it out with water. For those of you who like a little heat, feel free to add a little sriracha or a pinch of cayenne with the ginger.

Why You’ll Love This Carrot Ginger Soup with Miso and Tahini Chickpeas

• So easy and comforting
• Tastes rich, but feels light
• You probably have all the ingredients in your pantry 
• Dairy-free and vegan (if using vegetable broth/stock)

Ingredients

Carrots – peeled, thinly sliced. Adds the perfect sweetness.

Onion – yellow, finely chopped

Garlic cloves – either 4 regular or 6 small,  peeled and smashed

Ginger – fresh and peeled, finely chopped or grated. You can use powdered ginger if you don’t have fresh.

Stock/broth – vegetable stock (chicken stock is fine if you prefer)

Miso – white miso paste gives a salty and umami flavor to the soup

Tahini – adds a delicious nutty flavor

Lemon juice – this is a key ingredient. Adds a bright and tangy touch.

Parsley – flat-leaf and finely chopped, also adds a fresh flavor

Cooked chickpeas/ garbanzo beans – drained and rinsed

How to Make Carrot Ginger Soup with Miso and Tahini Chickpeas

1. Heat oil in a large saucepan over medium heat. Add carrots, onion and garlic and sauté until onion is translucent, about 10 minutes. Add broth and ginger. Bring to a boil, cover, and lower to a simmer. Cook until carrots are tender when pierced, stirring occasionally, about 25 minutes.
2. Meanwhile, prepare the chickpeas. Whisk tahini, oil and lemon juice together in a medium mixing bowl. Add parsley, salt and pepper and stir to combine. Add the chickpeas and stir with a spatula, making sure every single chickpea is coated.
3. Puree the soup and miso in batches in a blender until smooth, or all at once with an immersion blender. Taste the soup and season with salt, pepper or additional miso to taste.
4. Ladle soup into bowls and garnish each with tahini dressed chickpeas. You can also add a drizzle of tahini and thinly sliced scallions, if desired.

Tips

• Make sure the carrots are tender before blending the soup by piercing them with a pairing knife
• Pat dry the chickpeas before coating with the tahini sauce
• Keep in mind that everybody has a different preference for consistency. You can adjust the stock according to preference.
• If you don’t eat chickpeas, make a little drizzle with tahini, lemon, olive oil, salt, pepper and parsley and garnish the soup with it. 

Substitutions

• Fresh ginger – 1/2 tsp ground ginger or 1 Tablespoon turmeric
• Tahini chickpeas – a drizzle of tahini, very thinly sliced scallions

Carrot Ginger Soup with Miso and Tahini Chickpeas Recipe

Pamela Salzman

5 from 2 votes

Print Recipe Pin Recipe

Servings 4 -6 (Makes about 7 cups)

Ingredients

  

1x2x3x

• Soup
• 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
• 2 pounds carrots peeled, thinly sliced
• 1 yellow onion finely chopped
• 4 regular or 6 small garlic cloves peeled and smashed
• 1 Tablespoon finely chopped or grated peeled ginger or more to taste
• 4 cups vegetable stock/broth chicken stock is fine too
• 1/4 cup white miso paste or more to taste
• ¾ teaspoon sea salt if using unsalted stock plus more to taste
• Freshly ground black pepper
• Tahini Chickpeas
• 3 Tablespoons tahini
• 3 Tablespoons unrefined cold-pressed extra virgin olive oil
• 1 lemon squeezed, about 2 ½ Tablespoons lemon juice
• 1 small handful fresh flat-leaf parsley finely chopped (used about ¼ cup parsley, finely chopped)
• ¼ teaspoon sea salt & freshly ground black pepper to taste
• 1 15- ounce can cooked chickpeas/ garbanzo beans drained and rinsed, about 1 ¾ cups

Instructions

 

• Heat oil in a large saucepan over medium heat. Add carrots, onion and garlic and sauté until onion is translucent, about 10 minutes. Add broth and ginger. Bring to a boil, cover, and lower to a simmer. Cook until carrots are tender when pierced, stirring occasionally, about 25 minutes.
• Meanwhile, prepare the chickpeas. Whisk tahini, oil and lemon juice together in a medium mixing bowl. Add parsley, salt and pepper and stir to combine. Add the chickpeas and stir with a spatula, making sure every single chickpea is coated.
• Puree the soup and miso in batches in a blender until smooth, or all at once with an immersion blender. Taste the soup and season with salt, pepper or additional miso to taste.
• Ladle soup into bowls and garnish each with tahini dressed chickpeas. You can also add a drizzle of tahini and thinly sliced scallions, if desired.

Notes

Optional instead of the tahini chickpeas: Drizzle of tahini, very thinly sliced scallions

Tried this recipe?Let us know how it was!

Other recipes you may like:

The Best Butternut Squash Soup

Lemony Chickpea Soup

Curried Lentil, Tomato and Coconut Soup

Thai Kabocha Squash Soup

If you give this Carrot Ginger Soup with Miso and Tahini Chickpeas a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, check out my online class here!  I teach a new class every month, which you watch on your own time.  Give me an hour a month, and I’ll make you a better, healthier cook!