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Spicy Miso Carrot Soup: Your Cozy Vegan Comfort Bowl Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/spicy-miso-carrot-soup-your-cozy-vegan-comfort-bowl-recipe/