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–+ servings
Spicy Miso Carrot Soup

Cozy Up with Spicy Miso Carrot Soup: Comfort in a Bowl

This Spicy Miso Carrot Soup combines tender carrots and coconut milk for a warming, vegan delight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Carrots chopped
  • 2 tablespoons Olive Oil or coconut oil
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 1 tablespoon Ginger freshly grated
For the Broth
  • 4 cups Vegetable Broth low-sodium preferred
  • 3 tablespoons Miso Paste red or white
  • 2 tablespoons Soy Sauce or tamari for gluten-free
  • 2 tablespoons Sriracha adjust to taste
For Creaminess
  • 1 can Coconut Milk full-fat recommended
For Garnish
  • 2 stalks Green Onions sliced
  • 1/4 cup Cilantro freshly chopped

Equipment

  • large pot
  • Immersion blender

Method
 

Cooking Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat for about 2 minutes.
  2. Add 1 diced onion, sauté for 5-7 minutes until translucent, then mix in 3 minced garlic cloves and 1 tablespoon grated ginger.
  3. Stir in 4 chopped carrots, sauté for about 5 minutes until they start to soften.
  4. Pour in 4 cups of vegetable broth and simmer for 15-20 minutes until the carrots are tender.
  5. Blend the soup until smooth using an immersion blender.
  6. In a bowl, dissolve 3 tablespoons of miso paste with some hot soup, then stir into the mixture.
  7. Add 1 can of coconut milk and 2 tablespoons of soy sauce, adjust seasoning with salt and pepper.
  8. Serve hot, garnished with green onions and cilantro, with optional Sriracha.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 8000IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days, or freeze for 3 months. Reheat on the stove with a splash of broth if needed.

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