Spicy Miso Carrot Soup: Your Cozy Vegan Comfort Bowl Recipe

Introduction

Spicy Miso Carrot Soup is a warm and comforting vegan bowl packed with vibrant flavors. This creamy soup combines the sweetness of carrots with the umami depth of miso and a touch of heat from sriracha, perfect for chilly days or anytime you need a cozy meal.

Ingredients

• 4 cups Carrots (chopped)
• 1 tablespoon Olive Oil (or coconut oil for flavor)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (fresh, grated)
• 4 cups Vegetable Broth (low-sodium recommended)
• 3 tablespoons Miso Paste (red or white)
• 2 tablespoons Soy Sauce (or tamari for gluten-free)
• 1 tablespoon Sriracha (or adjust to taste)
• 1 can Coconut Milk (full-fat recommended)
• to taste Salt
• to taste Pepper
• 1/4 cup Chopped Green Onions
• 1/4 cup Chopped Cilantro

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat.
2. Step 2: Sauté diced onion for 5-7 minutes until translucent.
3. Step 3: Add minced garlic and grated ginger, cooking for an additional minute.
4. Step 4: Stir in chopped carrots and cook for another 5 minutes.
5. Step 5: Add vegetable broth and bring to a simmer.
6. Step 6: Blend the soup using an immersion blender until smooth.
7. Step 7: Mix miso paste with a ladle of hot soup to dissolve, then stir it back into the pot.
8. Step 8: Incorporate coconut milk, soy sauce, and sriracha, mixing well.
9. Step 9: Season with salt and pepper to taste.
10. Step 10: Serve hot, garnished with chopped green onions and cilantro.

Tips & Variations

• Use tamari instead of soy sauce for a gluten-free option.
• Adjust sriracha to control the spiciness according to your preference.
• Add a squeeze of lime juice before serving to brighten the flavors.
• For extra texture, top with toasted sesame seeds or crushed peanuts.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Coconut milk may separate when reheated, so stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen carrots for this soup?

Yes, frozen carrots work well. Just adjust the cooking time slightly until they are tender before blending.

Is this soup completely vegan?

Yes, all ingredients are plant-based. Just ensure your miso paste does not contain any added fish products, which some varieties might.

Spicy Miso Carrot Soup: Your Cozy Vegan Comfort Bowl Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

This Spicy Miso Carrot Soup is a warm, comforting vegan dish packed with vibrant flavors and creamy texture. Featuring a blend of fresh carrots, aromatic garlic and ginger, savory miso, and a spicy kick from sriracha, this soup is perfect for cozying up on chilly days. The addition of coconut milk adds a luscious creaminess while keeping it entirely plant-based and gluten-free.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese-inspired
• Diet: Vegan,Gluten Free

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 4 cups Carrots (chopped)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (fresh, grated)
• 1/4 cup Chopped Green Onions
• 1/4 cup Chopped Cilantro

Liquids and Seasonings

• 1 tablespoon Olive Oil (or coconut oil for flavor)
• 4 cups Vegetable Broth (low-sodium recommended)
• 3 tablespoons Miso Paste (red or white)
• 2 tablespoons Soy Sauce (or tamari for gluten-free)
• 1 tablespoon Sriracha (or adjust to taste)
• 1 can Coconut Milk (full-fat recommended, approx. 13.5 oz)
• to taste Salt
• to taste Pepper

Instructions

1. Heat Oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
2. Sauté Onion: Add the diced onion to the pot and cook for 5-7 minutes until it becomes translucent and soft, enhancing its natural sweetness.
3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant but not browned.
4. Cook Carrots: Add the chopped carrots to the pot and cook for another 5 minutes, allowing them to soften slightly and develop flavor.
5. Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a gentle simmer, cooking until the carrots are tender.
6. Blend Soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy in texture.
7. Dissolve Miso Paste: In a separate bowl, mix the miso paste with a ladle of hot soup to dissolve it thoroughly, then stir this back into the pot to preserve the beneficial enzymes.
8. Add Coconut Milk and Soy Sauce: Stir in the coconut milk and soy sauce, mixing well to create a rich, flavorful base.
9. Season: Taste and adjust the seasoning with salt and pepper as needed, and stir in sriracha to add desired heat level.
10. Serve: Ladle the hot soup into bowls and garnish generously with chopped green onions and cilantro for freshness and a pop of color.

Notes

• For a gluten-free version, use tamari instead of soy sauce.
• Adjust the amount of sriracha based on your preferred spice level.
• Use full-fat coconut milk for creamier texture; light coconut milk will yield a thinner consistency.
• Do not boil miso paste to preserve its probiotic qualities; dissolve it in hot soup away from direct heat if possible.
• Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Keywords: spicy miso carrot soup, vegan soup, dairy-free soup, gluten-free, coconut milk soup, easy stovetop soup, healthy comfort food