Description
This Spicy Miso Carrot Soup is a vibrant and creamy Asian-inspired vegan soup that combines the natural sweetness of carrots with the umami depth of miso paste, a touch of heat from sriracha, and the richness of coconut milk. Perfect as a comforting starter or light meal, it’s easy to prepare on the stovetop and garnished with fresh green onions and sesame seeds for extra flavor and crunch.
Ingredients
Scale
Main Ingredients
- 1 tablespoon sesame oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 ½ pounds carrots, peeled and chopped
- 4 cups vegetable broth
- 2 tablespoons white or yellow miso paste
- 1 tablespoon soy sauce or tamari
- 1–2 teaspoons sriracha or chili garlic sauce (adjust to taste)
- ½ cup canned coconut milk
- Salt and pepper, to taste
For Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Heat the oil and sauté aromatics: Heat sesame oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
- Add garlic and ginger: Stir in minced garlic and grated ginger, cooking for 1 more minute until fragrant, being careful not to burn.
- Cook the carrots: Add the peeled and chopped carrots to the pot along with the vegetable broth. Bring the mixture to a boil.
- Simmer until tender: Reduce the heat to low and simmer for 20–25 minutes, or until the carrots are very tender and easily pierced with a fork.
- Blend the soup: Remove the pot from heat and let cool slightly. Using an immersion blender, blend directly in the pot until smooth and creamy. Alternatively, blend the soup in batches in a standard blender and return to the pot.
- Incorporate miso and seasonings: Stir in the miso paste, soy sauce or tamari, sriracha, and coconut milk until well combined.
- Warm through and adjust seasoning: Return the pot to low heat, warming gently without boiling. Taste and adjust seasoning with salt, pepper, or additional sriracha if desired.
- Serve and garnish: Ladle the hot soup into bowls and garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
- For a creamier consistency, add more coconut milk to the soup before serving.
- You can thin the soup by adding more vegetable broth if you prefer a lighter texture.
- Red miso paste can be used for a stronger, deeper flavor; reduce the quantity slightly to avoid overpowering the soup.
- This soup stores well in the refrigerator for up to 4 days.
- It can be frozen for up to 2 months; thaw and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
