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Spicy Miso Carrot Soup Recipe

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4.8 from 63 reviews

This Spicy Miso Carrot Soup is a vibrant, creamy, and nourishing dish perfect for any season. Combining the natural sweetness of carrots with the umami depth of miso and a spicy kick of sriracha, this soup offers a delicious and warming meal. It’s easy to prepare on the stovetop and features a smooth texture from blending, enriched with coconut milk for creaminess and garnished with fresh herbs for a burst of freshness.

Ingredients

For the Soup Base

  • 4 cups carrots, chopped
  • 1 tablespoon olive oil or coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated

For Flavoring

  • 4 cups vegetable broth, low-sodium recommended
  • 3 tablespoons miso paste (red or white)
  • 2 tablespoons soy sauce or tamari (for gluten-free option)
  • 1 tablespoon sriracha (adjust to taste)

For Creaminess and Seasoning

  • 1 can coconut milk, full-fat recommended
  • Salt, to taste
  • Pepper, to taste

For Garnishing

  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro

Instructions

  1. Heat the oil: Heat olive oil in a large pot over medium heat until shimmering.
  2. Sauté the onion: Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and soft.
  3. Add garlic and ginger: Stir in minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
  4. Cook carrots: Add chopped carrots and sauté for another 5 minutes to release their flavor.
  5. Add broth and simmer: Pour in vegetable broth and bring the mixture to a simmer over medium heat until the carrots are tender, about 10 minutes.
  6. Blend the soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy.
  7. Dissolve miso: Ladle some hot soup into a bowl and stir in the miso paste until fully dissolved, then return it to the pot and mix well.
  8. Add coconut milk and soy sauce: Stir in the full can of coconut milk and soy sauce, blending the flavors together.
  9. Season: Taste and adjust with salt, pepper, and sriracha as needed for desired seasoning and spiciness.
  10. Serve and garnish: Ladle the soup into bowls and garnish with chopped green onions and cilantro for a fresh finish.

Notes

  • For a gluten-free version, use tamari instead of soy sauce.
  • Adjust sriracha quantity depending on your preferred spice level.
  • You can substitute coconut milk with other plant-based milk, but full-fat coconut milk provides the best creaminess.
  • If you do not have an immersion blender, carefully transfer soup in batches to a countertop blender.
  • Low-sodium vegetable broth is recommended to better control salt levels.

Find it online: https://forkvista.com/spicy-miso-carrot-soup-recipe/