If you’re craving something that warms you from the inside out, this Spicy Miso Carrot Soup is about to become your new favorite bowl of comfort. Sweet, earthy carrots blend with punchy ginger, savory miso, and just the right kick of heat for a soup that’s as vibrant in flavor as it is in color. It’s perfect for cozy dinners, meal prep, or anytime you want a nourishing, Asian-inspired dish that feels both healthy and indulgent. Whether you’re vegan, gluten-free, or simply a soup enthusiast, you’ll find yourself coming back to this recipe again and again.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple ingredients create such an unforgettable soup. Each component has its own special role in bringing out the sweet, spicy, and umami notes that make this Spicy Miso Carrot Soup so unique.
- Sesame oil: Adds a nutty, aromatic base that pairs beautifully with miso and carrots.
- Onion (chopped): Gives the soup sweet depth and helps create a balanced flavor foundation.
- Garlic (minced): Brings pungency and warmth, intensifying the overall aroma.
- Fresh ginger (grated): Lends a fresh, peppery zing that cuts through the richness.
- Carrots (peeled and sliced): The star of the show—sweet, earthy, and loaded with color and nutrients.
- Vegetable broth (low sodium): Keeps things light while letting the other flavors shine.
- White or yellow miso paste: Provides that signature umami punch and a creamy texture.
- Soy sauce or tamari: Deepens the savory notes and adds another layer of complexity.
- Sriracha or chili garlic sauce: Adjust to your spice preference for just the right amount of heat.
- Rice vinegar: A splash of brightness that balances the richness of the soup.
- Salt and pepper: Use to taste, rounding out the flavors at the end.
- Coconut milk or yogurt (optional): Swirl in for extra creaminess or a beautiful finishing touch.
- Chopped scallions or sesame seeds: The perfect garnish for crunch and color.
How to Make Spicy Miso Carrot Soup
Step 1: Sauté the Aromatics
Start by heating the sesame oil in a large pot over medium heat. Once it shimmers, toss in your chopped onion and let it cook for about 4 to 5 minutes. You’re looking for the onion to become soft and fragrant—it’s the savory backbone of the soup. Stir in the garlic and ginger, and sauté for one more minute until your kitchen smells irresistible.
Step 2: Add the Carrots
Now it’s time for the carrots to join the party! Add your peeled and sliced carrots to the pot and give everything a good stir. Let the carrots cook for another 5 minutes, which helps build sweetness and deepen their flavor before simmering.
Step 3: Pour in the Broth and Simmer
Pour in the vegetable broth and bring the pot to a gentle boil. Once bubbling, reduce the heat to low and let it simmer for 20 to 25 minutes. Your carrots should be fork-tender and ready to blend—this is when the magic starts.
Step 4: Whisk in the Miso and Flavor Boosters
Turn off the heat and scoop a few spoonfuls of hot broth into a small bowl. Whisk in the miso paste until it’s completely smooth, then stir this mixture back into the pot. This step keeps the miso’s delicate flavors intact. Add the soy sauce, sriracha, and rice vinegar, stirring to combine.
Step 5: Blend Until Creamy
Grab your immersion blender (or carefully transfer the soup in batches to a countertop blender) and blend until your Spicy Miso Carrot Soup is silky smooth. Taste, then season with salt, pepper, or a little extra chili sauce if you’re craving more kick.
Step 6: Serve and Garnish
Ladle the hot soup into bowls, swirling in a spoonful of coconut milk or yogurt if you’d like. Finish each bowl with chopped scallions or a sprinkle of sesame seeds for a pop of color and crunch. Get ready to dig in!
How to Serve Spicy Miso Carrot Soup
Garnishes
For a bowl that’s as gorgeous as it is delicious, finish your Spicy Miso Carrot Soup with a swirl of creamy coconut milk or a dollop of tangy yogurt. Top with sliced scallions, a sprinkle of sesame seeds, or even a few chili flakes for extra color and heat. Each garnish adds a new dimension to every spoonful.
Side Dishes
This soup pairs beautifully with a side of steamed jasmine rice, crusty sourdough bread, or even a crisp Asian-style slaw. For heartier appetites, try serving it alongside a tofu stir-fry or veggie dumplings. The mild sweetness and spice play well with almost any side.
Creative Ways to Present
Try serving Spicy Miso Carrot Soup in small cups as an appetizer at your next dinner party, or pour it into mason jars for a fun, portable lunch. For an elegant twist, drizzle with chili oil and add microgreens on top for a restaurant-worthy presentation right at home.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to an airtight container. Spicy Miso Carrot Soup will keep in the refrigerator for up to 4 days, and its flavors only deepen as it sits—making leftovers a real treat.
Freezing
This soup freezes wonderfully! Pour cooled soup into freezer-safe containers, leaving a little space at the top for expansion. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating for a quick meal anytime.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium-low heat, stirring often. If the soup thickens in the fridge or freezer, just add a splash of broth or water to loosen it up. Stir well before serving and add fresh garnishes for the best taste.
FAQs
Can I use red miso instead of white or yellow?
Absolutely! Red miso will give your Spicy Miso Carrot Soup a deeper, more robust flavor. Just use a bit less since red miso is saltier and more intense. Taste as you go to find your perfect balance.
Is this soup spicy?
You control the heat! Start with one teaspoon of sriracha or chili garlic sauce, then taste and add more if you want extra fire. The sweetness from the carrots and richness of the miso help mellow out the spice beautifully.
Can I make it oil-free?
Yes, you can sauté the onions, garlic, and ginger in a splash of water or vegetable broth instead of sesame oil. You’ll lose a bit of the nutty aroma, but the soup will still be delicious and satisfying.
How do I make this soup gluten-free?
Opt for tamari instead of soy sauce, and be sure to check that your miso paste is certified gluten-free. The rest of the ingredients are naturally gluten-free, making Spicy Miso Carrot Soup a great option for many diets.
What if I don’t have an immersion blender?
No problem! Carefully transfer the soup in batches to a standard blender, making sure to vent the lid to avoid steam buildup. Blend until smooth, then return to the pot to reheat if needed.
Final Thoughts
There’s something truly special about a homemade bowl of Spicy Miso Carrot Soup—every spoonful is nourishing, comforting, and full of personality. I hope you’ll give this recipe a try and make it your own. Whether you’re a soup devotee or just looking for a new favorite, I promise this one’s worth adding to your rotation!
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Spicy Miso Carrot Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
A warm and comforting Spicy Miso Carrot Soup combining sweet carrots with the umami depth of miso and a touch of heat. This vegan and gluten-free recipe is packed with flavor, easy to prepare, and perfect for a nourishing meal or appetizer.
Ingredients
Main Ingredients
- 1 tablespoon sesame oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 pounds carrots, peeled and sliced
- 4 cups low sodium vegetable broth
- 2 tablespoons white or yellow miso paste
- 1 tablespoon soy sauce or tamari
- 1–2 teaspoons sriracha or chili garlic sauce (to taste)
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Optional Garnishes
- Coconut milk or yogurt for swirling
- Chopped scallions
- Sesame seeds
Instructions
- Prepare the Aromatics: Heat the sesame oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant to build a flavorful base.
- Cook the Carrots: Add the peeled and sliced carrots to the pot. Cook for another 5 minutes, stirring occasionally to slightly soften the carrots and meld the flavors.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20–25 minutes, or until the carrots are fork-tender to ensure a creamy texture when blended.
- Incorporate Miso: Remove the pot from the heat. In a small bowl, whisk the miso paste with a few spoonfuls of the hot broth until smooth. Stir this mixture back into the soup carefully to maintain the probiotic benefits of miso.
- Season the Soup: Add the soy sauce, sriracha (or chili garlic sauce), and rice vinegar. Use an immersion blender directly in the pot or transfer the soup to a blender in batches, blending until smooth and creamy.
- Adjust and Serve: Taste the soup and adjust seasoning with salt, pepper, or additional chili sauce as desired. Serve hot with an optional swirl of coconut milk or yogurt and garnish with chopped scallions or sesame seeds for extra flavor and texture.
Notes
- Red miso can be used for a deeper flavor but reduce the quantity slightly as it is more intense.
- For a creamier texture, stir in 1/2 cup of canned coconut milk after blending.
- This soup stores well in the refrigerator and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 170
- Sugar: 9g
- Sodium: 630mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
