Description

This Spicy Miso Carrot Soup is a flavorful and comforting vegan recipe that combines the sweetness of carrots with the umami richness of miso paste and a spicy kick from red pepper flakes. Creamy coconut milk adds a luscious texture while fresh ginger and garlic enhance the depth of flavor. Perfect as a warm appetizer or light meal, this soup is quick to prepare on the stovetop and can be easily customized with garnishes like green onions and sesame seeds.

Ingredients

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Soup Base

1 tablespoon sesame oil
1 small yellow onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon red pepper flakes (adjust to taste)

Main Ingredients

1 pound carrots, peeled and chopped
4 cups vegetable broth
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 cup canned coconut milk (plus more for garnish)

Garnishes (Optional)

Chopped green onions
Sesame seeds

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Instructions

Sauté Aromatics: Heat sesame oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent.
Add Garlic, Ginger, and Spices: Stir in the minced garlic, grated ginger, and red pepper flakes. Cook for 1 to 2 minutes until fragrant, ensuring the spices release their aroma.
Cook Carrots: Add the peeled and chopped carrots along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes or until the carrots are very tender.
Incorporate Flavors: Remove the pot from heat. Stir in the white miso paste, soy sauce, rice vinegar, and coconut milk, blending all the flavors seamlessly.
Blend the Soup: Use an immersion blender directly in the pot to puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until velvety smooth.
Reheat if Needed: Return the blended soup to the pot and warm it through on low heat if necessary, but do not boil to preserve the miso flavor.
Serve and Garnish: Ladle the soup into bowls and garnish with a drizzle of coconut milk, chopped green onions, and sesame seeds as desired. Serve hot and enjoy!

Notes

Use yellow or white miso for a mild, balanced flavor that blends well with the carrots.
Adjust the spice level by adding more red pepper flakes or incorporate a dash of sriracha for extra heat.
This soup stores well in the refrigerator for up to 4 days.
For longer storage, freeze the soup for up to 2 months in an airtight container.