Balsamic Roasted Carrot Soup

Every Thanksgiving we make my grandma’s favorite green “salad” consisting of a rare crossbreed of several strange elements including but not limited to, lime jello, horseradish root and pretzels. It lingers in the refrigerator, cleverly disguising itself as “leftovers” for the next 2 weeks after our big holiday meal, and for obvious reasons, she’s the only one who puts a dent in it.

I’m all for fusion-foods, but that salad, no. Just no.


This Thanksgiving along with the green beans and the gravy and the cranberries and all of the other usual suspects, maybe you should integrate something new into the roto, eh? Mix it up. Throw a curveball at the ole fam. But maaaaaybe not in the form of a horseradish jello salad, I’m thinking a smooth, rich, creamy (but still zippy) balsamic and miso roasted carrot soup as a starter.

Carrots 101: Carrots are seriously good for you. What gives them their bright orange color is their high antioxidant (in the form of beta-carotene) content, which gets converted by the body into Vitamin A. Pretty rad of our bodies to accomplish this, I think. Vitamin A promotes good vision, growth, and immunity. Along with giving you superhero eyesight and putting Warby Parker outta business, carrots contain a hefty dose of gut-scrubbing fiber and energizing B vitamins. Oh, and this:


So, that being said, if you choose to consume this warm delicious soup along with your goblet of wine, you’ll just be maximizing your vision health. #science

Happy Thanksgivin’ y’all

Balsamic Roasted Carrot Soup

Makes 3-4 servings

  • 6 medium carrots, chopped coarsely
  • 4 cloves garlic, peeled
  • 1 cup fresh basil leaves
  • 2 tsp miso paste
  • 1 tsp mirin (can also use dry Sherry or dry white whine + 1/4 tsp sugar)
  • 1 red thai pepper (seeds removed if you can’t handle the heat)
  • 2 T nutritional yeast
  • 2 cups milk (I used whole milk, but unsweetened plant based milk will work)
  • 1 1/2 cups water
  • 1 T balsamic vinegar + more for that purdy balsamic drizzle
  • salt and pepper, to taste
  • olive oil
  1. Preheat your oven to 450 degreeeeeees, please.
  2. Spread carrots on a foil-lined baking sheet. Toss some olive oil on them. Wrap the garlic cloves in foil and place somewhere on the baking sheet. Roast for about 30 mins, or until garlic cloves and carrots are soft and tender.
  3. In a high powered blender, puree all ingredients. Taste test and add more salt/pepper if needed. Heat (via pot/saucepan on stovetop) before serving.
  4. Serve with balsamic drizzle on top.


  1. MamaBean

    Hey, I’m going to tell your grandmother what you said about her salad unless you make me a BIG batch of this soup next time we get together! (Have you wondered what your grandchildren are going to say about your crazy ass nutritional yeast and seaweed Thanksgiving dishes????)

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