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Spicy Miso Carrot Soup

This cozy vegan soup combines the sweetness of carrots with the savory depth of miso and a hint of spice from Sriracha, making it the perfect comforting meal for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Carrots (chopped)
  • 1 tablespoon Olive Oil (or coconut oil for flavor)
  • 1 medium Onion (diced)
  • 3 cloves Garlic (minced)
  • 1 tablespoon Ginger (fresh, grated)
  • 4 cups Vegetable Broth (low-sodium recommended)
  • 3 tablespoons Miso Paste (red or white)
  • 2 tablespoons Soy Sauce (or tamari for gluten-free)
  • 1 tablespoon Sriracha (or adjust to taste)
  • 1 can Coconut Milk (full-fat recommended)
  • to taste Salt
  • to taste Pepper
  • 1/4 cup Chopped Green Onions
  • 1/4 cup Chopped Cilantro

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
  3. Stir in the chopped carrots and pour in the vegetable broth. Bring to a boil.
Cooking
  1. Reduce the heat and let it simmer for about 20 minutes, or until the carrots are tender.
  2. Remove from heat and blend the mixture until smooth using an immersion blender or a regular blender (be careful with hot liquids).
  3. Stir in the miso paste, soy sauce, Sriracha, and coconut milk. Mix well until everything is combined.
  4. Season with salt and pepper to taste.
Serving
  1. Serve hot, garnished with chopped green onions and cilantro.

Notes

For a smoother texture, blend the soup longer or strain it through a fine mesh sieve. Adjust the spiciness by modifying the amount of Sriracha. If you’re looking for added protein, consider adding cooked chickpeas or tofu. Experiment with different herbs or spices like thyme or lemongrass for a twist.