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–+ servings
Spicy Miso Carrot Soup

Soul-Warming Spicy Miso Carrot Soup for Cozy Nights

Enjoy a comforting bowl of Spicy Miso Carrot Soup, a vibrant, flavor-packed vegan and gluten-free dish that warms the body and soul.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups chopped carrots Provide natural sweetness and vibrant color.
  • 2 tablespoons olive oil Adds depth and richness to the soup. Substitute with coconut oil if desired.
  • 1 onion Offers flavor base and aromatic qualities.
  • 3 cloves minced garlic Enhances aroma and taste.
  • 1 tablespoon freshly grated ginger Provides warmth and a hint of spice.
  • 4 cups vegetable broth Acts as the soup base, adding savory depth.
For the Flavor Boost
  • 3 tablespoons miso paste Introduces umami flavor and probiotic benefits.
  • 2 tablespoons soy sauce or tamari Enhances the soup's savory notes.
  • to taste Sriracha Provides optional heat to the soup.
For Creaminess and Garnish
  • 1 can coconut milk Adds creaminess and rich flavor to the soup.
  • to taste salt Essential for seasoning and enhancing flavors.
  • to taste pepper Essential for seasoning and enhancing flavors.
  • green onions For garnishing, adding freshness and visual appeal.
  • cilantro For garnishing, adding freshness and visual appeal.

Equipment

  • large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers.
  2. Add 1 diced onion and sauté for 5-7 minutes until translucent and fragrant.
  3. Stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for an additional minute.
  4. Add 4 cups of chopped carrots, stirring well, and cook for about 5 minutes until slightly softened.
  5. Pour in 4 cups of vegetable broth and bring to a simmer. Cover the pot and cook for 15-20 minutes until tender.
  6. Once tender, blend the soup until smooth using an immersion blender.
  7. In a small bowl, combine 3 tablespoons of miso paste with a ladle of hot soup to dissolve, then return to the pot.
  8. Stir in 1 can of coconut milk and 2 tablespoons of soy sauce or tamari over low heat.
  9. Add salt and pepper to taste, adjusting as needed for flavor.
  10. Serve the soup hot, topped with finely chopped green onions and cilantro.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 800mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 4500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Store soup in an airtight container for up to 5 days. Can be frozen for up to 3 months.

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