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Carrot Miso Soup with Wasabi Peas

An Asian-inspired soup with jasmine rice, kombu and white miso paste.


  • 1 Tablespoon vegetable oil
  • 95 g (1 cup) leek, chopped
  • 1 teaspoon minced garlic
  • 1 Tablespoon rice wine vinegar
  • 600 g (5 cups) carrots, halved
  • 35 g (3 Tablespoons) jasmine rice
  • 10 cm (4-inch) piece of kombu
  • 40 g (2 Tablespoons) white miso paste
  • 1.2 l (5 cups) water
  • 2 teaspoons agave nectar
  • 1 teaspoon Maldon salt
  • 40 g (⅓ cup) wasabi peas


  1. In a large saucepan over medium-high heat, heat oil and cook leeks stirring occasionally, until soft (about 5 minutes).
  2. Add garlic and cook for an additional minute. Deglaze with vinegar.
  3. Add carrots, rice, kombu, miso and water. Heat to a simmer, then reduce heat and cook for 30 minutes or until carrots are tender.
  4. Remove kombu and stir in agave. Remove from heat and carefully transfer mixture into the Vitamix container and secure lid.
  5. Select Variable 1.
  6. Turn machine on and slowly increase speed to Variable 10, then to High.
  7. Blend for 1 minute or until mixture is smooth.
  8. Portion and garnish with wasabi peas.

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