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Spicy Miso Carrot Soup

Spicy Miso Carrot Soup: Warm Your Soul with Vegan Comfort

Spicy Miso Carrot Soup is a quick, vegan comfort food perfect for busy weeknights, combining earthy carrots and creamy coconut milk.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Appetizer
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4–5 medium Carrots Chopped
  • 2 tablespoons Olive Oil Or Coconut Oil
  • 1 medium Onion Diced
  • 2 cloves Garlic Minced
  • 1 tablespoon Ginger Freshly grated
  • 4 cups Vegetable Broth Low-sodium preferred
  • 3 tablespoons Miso Paste Red or white
  • 2 tablespoons Soy Sauce Or Tamari
  • 1 cup Coconut Milk Full-fat recommended
  • to taste Salt
  • to taste Pepper
  • to garnish Chopped Green Onions
  • to garnish Cilantro

Equipment

  • Large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil or coconut oil over medium heat.
  2. Add diced onion and sauté for 5–7 minutes until translucent.
  3. Stir in minced garlic and grated ginger, cooking for about 1 minute.
  4. Add chopped carrots and sauté for an additional 5 minutes.
  5. Pour in vegetable broth and bring the mixture to a gentle simmer.
  6. Blend the soup until smooth and creamy.
  7. Combine miso paste with hot soup to dissolve, then stir back into the pot.
  8. Incorporate coconut milk and soy sauce, adjusting seasoning as needed.
  9. Ladle into bowls and garnish with chopped green onions and cilantro.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 15000IUVitamin C: 30mgCalcium: 60mgIron: 1.5mg

Notes

Miso should not be boiled after adding to maintain its probiotics. Adjust Sriracha to taste for desired spiciness.

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