Why Make This Recipe
Spicy Miso Carrot Soup is not just a warm meal; it’s a hug in a bowl! This soup combines the natural sweetness of carrots with the umami flavor of miso, creating a comforting dish that is perfect for any season. Whether you are vegan or just looking for a healthy option, this soup will surely satisfy your taste buds. It’s also quick to make and packed with nutrients, making it a fantastic choice for busy weeknights.
How to Make Spicy Miso Carrot Soup
Ingredients
- 4 cups Carrots (chopped)
- 1 tablespoon Olive Oil (or coconut oil for flavor)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (fresh, grated)
- 4 cups Vegetable Broth (low-sodium recommended)
- 3 tablespoons Miso Paste (red or white)
- 2 tablespoons Soy Sauce (or tamari for gluten-free)
- 1 tablespoon Sriracha (or adjust to taste)
- 1 can Coconut Milk (full-fat recommended)
- To taste Salt
- To taste Pepper
- 1/4 cup Chopped Green Onions
- 1/4 cup Chopped Cilantro
Directions
- Prepare the Vegetables: Start by washing and chopping the carrots, onion, garlic, and ginger.
- Sauté: In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent. This should take about 5 minutes. Then, add the garlic and ginger, cooking for another minute until fragrant.
- Cook the Carrots: Add the chopped carrots to the pot. Stir well to combine and cook for about 5 more minutes.
- Add Broth: Pour in the vegetable broth and bring the mixture to a boil. Once it boils, reduce heat and let it simmer for about 15–20 minutes, or until the carrots are tender.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
- Mix in Miso and Coconut Milk: Stir in the miso paste, soy sauce, Sriracha, and coconut milk. Mix well and let the soup heat through for another couple of minutes.
- Season: Taste the soup and add salt and pepper as needed. Adjust the Sriracha for more heat if desired.
- Garnish: Serve hot, garnished with chopped green onions and cilantro.
How to Serve Spicy Miso Carrot Soup
For a beautiful presentation, serve the soup in deep bowls. Top with a sprinkle of chopped green onions and cilantro. You can also pair this comforting soup with crusty bread or a side salad for a complete meal.
How to Store Spicy Miso Carrot Soup
Let the soup cool completely before transferring it to an airtight container. The soup can be stored in the fridge for up to 5 days or frozen for up to 3 months. Make sure to reheat it gently on the stove or microwave when you’re ready to enjoy it again.
Tips to Make Spicy Miso Carrot Soup
- Fresh Ingredients: Use fresh carrots and produce for the best flavor.
- Vegan Version: Ensure that your miso paste and soy sauce are vegan-friendly.
- Adjust Seasoning: Feel free to adjust the spice level by adding more or less Sriracha to suit your taste.
Variation
You can customize this soup by adding other vegetables, such as sweet potatoes, celery, or bell peppers. For added protein, consider including chickpeas or tofu.
FAQs
Can I make this soup ahead of time?
Yes! This soup keeps well in the fridge and can be made a day in advance.
What can I substitute for miso paste?
If you can’t find miso, you can use tahini or nut butter, but the flavor will be different.
Is there a gluten-free option?
Yes! Use tamari instead of regular soy sauce for a gluten-free version.
Spicy Miso Carrot Soup
Ingredients
Method
- Start by washing and chopping the carrots, onion, garlic, and ginger.
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes. Then, add the garlic and ginger, cooking for another minute until fragrant.
- Add the chopped carrots to the pot. Stir well to combine and cook for about 5 more minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Once it boils, reduce heat and let it simmer for about 15-20 minutes, or until the carrots are tender.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
- Stir in the miso paste, soy sauce, Sriracha, and coconut milk. Mix well and let the soup heat through for another couple of minutes.
- Taste the soup and add salt and pepper as needed. Adjust the Sriracha for more heat if desired. Serve hot, garnished with chopped green onions and cilantro.
