Spicy Miso Carrot Soup: A Cozy Vegan Hug in a Bowl

This Spicy Miso Carrot Soup is a quick vegan recipe that's perfect for busy weeknights, combining carrots, ginger, and coconut milk for a comforting experience.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Asian, Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

4-5 pieces Carrots Chopped
2 tablespoons Olive Oil Can substitute with coconut oil
1 piece Onion Diced, yellow or red
3 cloves Garlic Minced
1 tablespoon Ginger Fresh grated
4 cups Vegetable Broth Low-sodium recommended
2 tablespoons Miso Paste Choose red or white
2 tablespoons Soy Sauce Use tamari for gluten-free
1 tablespoon Sriracha Adjust to taste
1 can Coconut Milk Full-fat preferred
to taste Salt & Pepper For seasoning

For Garnishing

1/4 cup Chopped Green Onions
1/4 cup Chopped Cilantro Optional

Equipment

Large Pot
Immersion Blender

Method

Step-by-Step Instructions

Heat the oil in a large pot over medium heat for 2-3 minutes until shimmering.
Add diced onion and sauté for 5-7 minutes until translucent.
Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
Toss in chopped carrots and sauté for about 5 minutes.
Pour in the vegetable broth and let it simmer for 15-20 minutes until carrots are tender.
Blend the soup until smooth using an immersion blender.
Dissolve miso paste in a ladle of hot soup, then stir back into the pot.
Incorporate coconut milk and soy sauce, simmering for a few minutes.
Garnish with chopped green onions and cilantro before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 7gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 12000IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.

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