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
Scale
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
