Description
This Spicy Miso Carrot Soup is a vibrant, creamy, and comforting soup featuring tender carrots blended with flavorful miso paste, ginger, garlic, and a touch of heat from red pepper flakes. Perfectly balanced with coconut milk and tangy rice vinegar, it makes an incredible vegan-friendly dish that’s easy to prepare and packed with nourishing ingredients.
Ingredients
Scale
Main Ingredients
- 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)
- 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)
Toppings (optional)
- Chopped green onions
- Sesame seeds
Instructions
- Heat the Aromatics: Heat sesame oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent, softening the onions and building flavor.
- Add Garlic, Ginger, and Spice: Stir in the minced garlic, grated ginger, and red pepper flakes, cooking for 1 to 2 minutes until fragrant to enhance the aromatic base.
- Cook the Carrots: Add the chopped carrots and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes or until the carrots are very tender, allowing the flavors to meld.
- Blend the Soup: Remove the pot from heat and stir in the white miso paste, soy sauce, rice vinegar, and coconut milk. Use an immersion blender to blend the soup until completely smooth, or carefully transfer to a blender in batches to achieve a creamy consistency.
- Warm and Serve: Return the blended soup to the pot to warm through if needed. Serve hot, garnished with a drizzle of coconut milk, chopped green onions, and sesame seeds if desired for added flavor and texture.
Notes
- Use yellow or white miso for a mild, balanced flavor that complements the soup’s sweetness.
- Add more red pepper flakes or a dash of sriracha for extra heat if preferred.
- This soup stores well in the fridge for up to 4 days and can be frozen for up to 2 months for convenient future meals.
