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Spicy Miso Carrot Soup

Cozy Up with Spicy Miso Carrot Soup: Your New Vegan Favorite

Spicy Miso Carrot Soup is a vibrant, vegan dish that combines sweet carrots and spicy ginger for a warming, comforting experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4-5 medium carrots Chopped, for sweetness and texture.
  • 2 tablespoons olive oil or coconut oil For sautéing.
  • 1 medium onion Diced, provides sweetness and umami.
  • 2 cloves garlic Minced, for flavor enhancement.
  • 1 tablespoon fresh ginger Grated, for aroma and zing.
  • 4 cups vegetable broth Use low-sodium for better control.
  • 3 tablespoons miso paste Adds umami flavor; do not boil.
  • 2 tablespoons soy sauce or tamari Enhances savory depth.
  • to taste Sriracha Adjust based on heat preference.
  • 1 can coconut milk Full-fat for richness.
  • to taste salt & pepper For seasoning.

Equipment

  • Large Pot
  • immersion blender or regular blender

Method
 

Preparation Steps
  1. In a large pot over medium heat, warm the oil for 1-2 minutes.
  2. Add the diced onion, sauté for 5-7 minutes until translucent.
  3. Stir in the minced garlic and grated ginger, cooking for 1 more minute.
  4. Introduce the chopped carrots, cook for another 5 minutes.
  5. Pour in the vegetable broth, bring to a simmer and cook for 15-20 minutes.
  6. Remove from heat and purée the soup until smooth.
  7. Dissolve the miso paste in a small bowl with a ladle of hot soup, then stir back into the pot.
  8. Add the coconut milk and soy sauce, stir and season with salt and pepper.
  9. Ladle into bowls and garnish with green onions and cilantro if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 650mgFiber: 5gSugar: 6gVitamin A: 18000IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Best served hot. Stores well in the fridge for up to 5 days and can be frozen for up to 3 months.

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