Spicy Miso Carrot Soup: Quick Vegan Comfort in a Bowl

Spicy Miso Carrot Soup: Quick Vegan Comfort in a Bowl

This Spicy Miso Carrot Soup is a quick vegan delight, perfect for cold nights, combining sweet roasted carrots and spicy miso in a comforting bowl.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 cups

Course: Soup

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

4 cups Chopped Carrots Sweetness and body; substitute with sweet potatoes for a richer flavor.
2 tablespoons Olive Oil Essential for sautéing; coconut oil can be used for a sweeter profile.
1 large Onion Adds aromatic depth; any onion variety will work.
3 cloves Garlic Fresh minced garlic is recommended for the best flavor.
1 tablespoon Freshly Grated Ginger Adds warmth and spice.
4 cups Vegetable Broth Low-sodium broth is ideal to control salt levels.
3 tablespoons Miso Paste Brings umami flavor; avoid boiling to preserve benefits.
2 tablespoons Soy Sauce Enhances savory flavor; use tamari for a gluten-free option.
1 tablespoon Sriracha Adds heat; adjust to match your spice preference.
1 can Full-Fat Coconut Milk Ensures creaminess and rich texture.
to taste Salt Important seasoning for flavor enhancement.
to taste Pepper Important seasoning for flavor enhancement.

For the Garnish

2 stalks Green Onions Finely chopped for a crunchy topping.
to taste Cilantro A fresh finishing touch; substitute with basil if preferred.

Equipment

Large pot
Immersion blender

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
Add 1 chopped onion and sauté for 5-7 minutes until translucent and slightly golden.
Stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for an additional minute.
Introduce 4 cups of chopped carrots and sauté for another 5 minutes.
Add 4 cups of vegetable broth, stirring gently, then cover and simmer for 15-20 minutes.
Once tender, use an immersion blender to puree the soup until smooth.
In a small bowl, combine 3 tablespoons of miso paste with a ladle of hot soup until dissolved, then stir back into the pot.
Pour in 1 can of coconut milk and 2 tablespoons of soy sauce, adjusting with salt and pepper as needed.
Ladle into bowls and garnish with chopped green onions and fresh cilantro.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 200IUVitamin C: 25mgCalcium: 4mgIron: 15mg

Notes

Make a big batch and freeze extras; you’ll always have a meal ready to warm your soul.

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