Description
A comforting and flavorful Spicy Miso Carrot Soup combining the natural sweetness of carrots with the umami depth of miso, fresh ginger, and garlic. This creamy soup is easy to prepare, wholesome, and perfect for a cozy meal.
Ingredients
Scale
Vegetables
- 4 cups chopped carrots
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Liquids & Broth
- 4 cups low-sodium vegetable broth
- 1 can coconut milk (full-fat)
Condiments & Oils
- 1 tablespoon olive oil
- 3 tablespoons miso paste (red or white)
- 2 tablespoons soy sauce (or tamari)
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent. Then add the minced garlic and grated ginger, cooking until fragrant, about 1-2 minutes.
- Cook Carrots: Add the chopped carrots to the pot and stir to combine. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook for about 15 minutes or until the carrots are tender when pierced with a fork.
- Blend the Soup: Using an immersion blender, blend the soup in the pot until smooth. Alternatively, carefully transfer the soup in batches to a stand blender and puree until creamy. Return blended soup to the pot if using a stand blender.
- Add Flavor and Creaminess: Stir in the miso paste, soy sauce, and coconut milk until fully incorporated. Warm the soup gently on low heat, tasting and adjusting salt and pepper as needed.
- Serve Hot: Ladle the soup into bowls and garnish with chopped green onions and cilantro for added freshness and color. Enjoy immediately.
Notes
- Miso paste should not be boiled after adding to preserve its probiotics; gently warm after mixing it in.
- Use low-sodium vegetable broth to control salt levels in the soup.
- For a spicier version, add a pinch of cayenne pepper or sliced chili peppers.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- This soup is Vegan and Gluten Free if tamari is used instead of regular soy sauce.
