Description
A comforting and flavorful Spicy Miso Carrot Soup that combines the natural sweetness of carrots with the savory depth of miso and a creamy coconut milk base. This easy-to-make soup is perfect for a warm meal in just 30 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 4 cups chopped carrots
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Liquids and Seasonings
- 1 tablespoon olive oil
- 4 cups low-sodium vegetable broth
- 3 tablespoons miso paste (red or white)
- 2 tablespoons soy sauce (or tamari)
- 1 can coconut milk (full-fat, approx. 13.5 oz)
- Salt and pepper to taste
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Sauté the diced onion until translucent, about 5 minutes, then add the minced garlic and grated ginger and cook for another 1 to 2 minutes until fragrant.
- Cook Carrots: Add the chopped carrots to the pot and stir well to combine with the aromatics. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 15 minutes or until the carrots are tender when pierced with a fork.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches into a stand blender and blend until creamy.
- Season Soup: Stir in the miso paste, soy sauce, and coconut milk until everything is well combined. Taste and adjust the seasoning by adding salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped green onions and cilantro if desired. Serve immediately.
Notes
- Use low-sodium vegetable broth to control the saltiness, especially since miso and soy sauce add salt.
- For a spicier kick, add a pinch of red pepper flakes or a dash of chili oil with the aromatics.
- To keep the soup vegan, ensure the miso paste and soy sauce are vegan-certified.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- If you don’t have an immersion blender, carefully blend the soup in batches in a regular blender, allowing steam to escape to avoid burns.
