Description
This Spicy Miso Carrot Soup is a delicious and healthy vegan and gluten-free recipe packed with vibrant flavors from fresh ginger, miso paste, and a spicy kick from sriracha. Creamy, smooth, and comforting, it’s perfect for a light lunch or dinner with optional toppings to customize each bowl.
Ingredients
Main Ingredients
- 1 tablespoon sesame oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound carrots, peeled and chopped
- 3 cups vegetable broth
- 2 tablespoons white or yellow miso paste
- 1–2 teaspoons sriracha or chili garlic sauce (to taste)
- 1 tablespoon rice vinegar
- Salt to taste
Optional Toppings
- Sliced scallions
- Sesame seeds
- Chili oil
- Coconut milk drizzle
Instructions
- Sauté aromatics: In a large pot, heat sesame oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened, translucent, and fragrant.
- Add garlic and ginger: Stir in the minced garlic and freshly grated ginger, cooking for an additional minute until their aromas are released without burning.
- Cook carrots: Add the chopped carrots to the pot, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15–20 minutes until the carrots are tender and easily pierced with a fork.
- Blend the soup: Remove the pot from heat. Carefully blend the soup using an immersion blender directly in the pot, or transfer in batches to a blender, blending until completely smooth and creamy.
- Incorporate miso and seasonings: Off the heat, stir in the miso paste, sriracha, and rice vinegar. Mix until fully combined. Taste the soup and adjust the seasoning by adding salt or additional sriracha if desired.
- Reheat gently and serve: If needed, gently warm the soup again without boiling. Serve hot, garnished with your choice of sliced scallions, sesame seeds, a drizzle of chili oil, or coconut milk for extra creaminess.
Notes
- To preserve the probiotics in miso, always add it off the heat after blending the soup.
- Adding coconut milk creates a richer, creamier texture to the soup.
- This soup freezes well—store in airtight containers for up to 3 months.
- Perfect for a nutritious lunch or a light, comforting dinner.
