Spicy Miso Carrot Soup: Your Cozy Vegan Comfort Bowl Recipe
This Spicy Miso Carrot Soup is a cozy, vegan comfort bowl perfect for chilly days. It combines the natural sweetness of carrots with the umami depth of miso and a spicy kick from sriracha. Creamy coconut milk adds richness, while fresh green onions and cilantro garnish bring brightness and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Vegan
Ingredients
For the Soup Base
- 4 cups carrots, chopped
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
For Flavoring
- 4 cups low-sodium vegetable broth
- 3 tablespoons red or white miso paste
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon sriracha (adjust to taste)
For Creaminess and Seasoning
- 1 can full-fat coconut milk
- Salt, to taste
- Pepper, to taste
For Garnishing
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Instructions
- Prepare the Vegetables: Start by washing and chopping the carrots into small pieces. Dice the onion, mince garlic, and grate fresh ginger to prepare your soup base ingredients.
- Sauté Aromatics: Heat the olive oil or coconut oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then add the minced garlic and grated ginger, stirring and cooking for another 1-2 minutes until fragrant.
- Add Carrots and Broth: Pour in the chopped carrots and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until carrots are tender, about 20-25 minutes.
- Blend the Soup: Using an immersion blender or transferring the soup in batches to a blender, puree until smooth and creamy. Be careful with hot liquids.
- Add Flavorings and Creaminess: Return the blended soup to the pot (if using a separate blender). Stir in the miso paste, soy sauce or tamari, sriracha, and coconut milk. Heat gently over low heat, stirring until everything is well combined and warmed through. Avoid boiling to keep flavors fresh.
- Season to Taste: Taste the soup and adjust salt and pepper as needed. If more spice is desired, add extra sriracha.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped green onions and cilantro for a fresh, vibrant finish.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Adjust sriracha quantity for preferred spice level or omit for a milder soup.
- Full-fat coconut milk gives the best creamy texture but light coconut milk can be used for a lighter soup.
- For extra protein, consider adding cooked tofu cubes or chickpeas when adding miso.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop to avoid the soup separating.
