Description
This Spicy Miso Carrot Soup is creamy, savory, and full of bold umami flavor. With fresh ginger, coconut milk, miso paste, and a hint of heat from Sriracha, it’s a satisfying vegan soup perfect for chilly nights or light lunches.
Ingredients
- 1 lb carrots, peeled and chopped
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 2 tablespoons red or white miso paste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1–2 teaspoons Sriracha or chili paste (adjust to taste)
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Chopped green onions and cilantro, for garnish
Instructions
1. In a large pot over medium heat, heat the olive oil.
2. Add the diced onion and sauté for 5–7 minutes, until translucent. Add garlic and ginger and cook for 1 more minute until fragrant.
3. Stir in the chopped carrots and cook for 5 minutes to begin softening.
4. Add the vegetable broth and bring to a simmer. Cover and cook for 15–20 minutes, or until the carrots are tender.
5. Use an immersion blender to puree the soup until smooth, or blend in batches in a blender.
6. In a small bowl, mix the miso paste with a ladle of hot soup to dissolve it, then return it to the pot.
7. Stir in coconut milk, soy sauce or tamari, and Sriracha or chili paste to taste.
8. Taste and season with salt and pepper as needed.
9. Ladle the soup into bowls and garnish with chopped green onions and cilantro before serving.
Notes
Adjust the spice level to your preference by increasing or reducing the Sriracha.
To make this soup more filling, add cooked lentils or chickpeas after blending.
Red miso gives a stronger umami flavor, while white miso is milder—choose based on your preference.
The soup keeps well in the fridge for up to 4 days or can be frozen for up to a month.