Name: Spicy Miso Carrot Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 tablespoon sesame oil; 1 small yellow 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 miso paste; 1 tablespoon soy sauce; ½ teaspoon red pepper flakes (or to taste); ½ cup canned coconut milk, plus more for garnish; 1 tablespoon rice vinegar; Chopped green onions or sesame seeds (optional)

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If you crave a bowl of vibrant flavor and cozy comfort, Spicy Miso Carrot Soup is about to earn a permanent spot in your kitchen repertoire. This striking orange soup is silky and rich, brimming with the savory umami from white miso, mellow heat from red pepper flakes, and a creamy finish thanks to coconut milk. Each spoonful walks the line between earthy sweetness and deeply satisfying spice, making it perfect for chilly evenings or anytime you want to impress family and friends with a delicious vegan soup.

Spicy Miso Carrot Soup Recipe - Recipe Image

Ingredients You’ll Need

Here’s the magic behind this Spicy Miso Carrot Soup: a handful of simple ingredients, each with a critical role. Every item does its part, whether adding heat, a depth of flavor, or that pop of color, guaranteeing a soup that tastes like so much more than the sum of its parts.

Sesame oil: Adds depth and a hint of toasty nuttiness to the base of the soup.
Yellow onion (chopped): Brings sweat, sweetness, and classic savory backbone to the mix.
Garlic (minced): Provides aromatic zing and boosts the overall flavor profile.
Fresh ginger (grated): Lends warmth and brightness, lifting the soup’s flavor.
Carrots (peeled and chopped): The star! Their earthy sweetness is the soul of this recipe.
Vegetable broth: A flavorful liquid that carries all the other ingredients beautifully.
White miso paste: The umami powerhouse; transforms the soup with subtle savory complexity.
Soy sauce: Adds salty depth and complements the miso’s flavors perfectly.
Red pepper flakes: Deliver that coveted gentle (or bold!) heat—adjust to your liking.
Canned coconut milk: For creaminess and a touch of richness, plus it helps mellow the spice.
Rice vinegar: Brightens up the soup and adds dimension with a gentle tang.
Chopped green onions or sesame seeds (optional, for garnish): Finish with a fresh, colorful crunch.

How to Make Spicy Miso Carrot Soup

Step 1: Sauté Aromatics

Start everything off by warming sesame oil in a large pot over medium heat. Toss in your chopped onion and let it sizzle for 3 to 4 minutes, stirring occasionally, until it’s soft and fragrant. Now, stir in the garlic and fresh ginger—this step releases all their goodness, infusing the entire soup with the best aromatic blend. Give them a minute or so, until the kitchen smells irresistible.

Step 2: Add Carrots and Broth

Tip in your chopped carrots and stir so they get glossy and coated in all the aromatic goodness. Pour in the vegetable broth and watch those humble carrots begin their transformation. Bring the mixture up to a boil, then drop the heat down and let it simmer, uncovered, for 20 to 25 minutes. What you’re looking for: carrots that easily yield to a fork—super tender and ready to blend.

Step 3: Blend Until Silky Smooth

Once the carrots are soft, take the pot off the heat. If you have an immersion blender, blend the soup right in the pot until it’s silky and smooth (my favorite trick for seamless cleanup!). Otherwise, carefully ladle the mixture into a blender in batches and puree until the soup is creamy—just be careful with the hot liquid and don’t overfill!

Step 4: Stir in Flavor Boosters

Return your smooth carrot mix to the pot on low heat. Now, whisk in the white miso paste, soy sauce, red pepper flakes, coconut milk, and a splash of rice vinegar. These ingredients take the soup to its final, fabulously flavorful stage. Stir until everything is combined and warmed through, but avoid letting it boil once the miso and coconut milk are in—they like a gentle touch.

Step 5: Taste and Adjust

This is your moment to make the Spicy Miso Carrot Soup your own! Give it a taste—you might want an extra pinch of salt or an extra splash of vinegar for brightness. Adjust the heat with more or less red pepper flakes. Once you’re happy, it’s ready to serve.

How to Serve Spicy Miso Carrot Soup

Garnishes

This soup just begs for a flourish at the end. Try a swirl of coconut milk for creamy contrast, a scattering of chopped green onions for freshness, or a sprinkle of sesame seeds for crunch and a bit of visual flair. Don’t be shy about getting artistic—how you garnish is how you tell your soup’s story!

Side Dishes

With its bold flavors and luscious texture, Spicy Miso Carrot Soup shines as a starter or light main, especially with some crusty sourdough or warm naan for dipping. It’s fantastic alongside a crisp Asian-inspired slaw, veggie spring rolls, or even a bowl of fluffy steamed rice if you want something more substantial.

Creative Ways to Present

For a dinner party, pour the soup into shot glasses as a vibrant amuse-bouche, or serve in small bowls and top with spicy roasted chickpeas for a playful crunch. You can even pipe little circles of coconut milk and use a toothpick to decorate, turning each serving into an edible work of art worthy of social media fame!

Make Ahead and Storage

Storing Leftovers

Let your leftover soup cool to room temperature, then transfer it to an airtight container. Stored in the refrigerator, Spicy Miso Carrot Soup will keep fresh for up to 4 days, making it fantastic for meal prep. The flavors continue to meld, which means lunch the next day tastes even better.

Freezing

This soup freezes like a dream. Once cooled, portion it into freezer-safe bags or containers (remember to leave a little space for expansion), and stash them in the freezer for up to 2 months. Thaw overnight in the fridge or simply warm gently from frozen on the stovetop—a real lifesaver for busy weeks.

Reheating

To bring Spicy Miso Carrot Soup back to its creamy, piping-hot glory, reheat slowly on the stovetop over low or medium-low heat. Stir occasionally to keep it smooth, and avoid boiling to preserve that lovely texture. If you’re using a microwave, cover the bowl loosely and heat in 30-second bursts, stirring in between.

FAQs

Can I use red miso or another type Soup

Absolutely! Red miso will give you a deeper, more robust flavor and color, while white miso is milder and slightly sweeter. Both work beautifully, so use what you have or what you most enjoy.

Is Spicy Miso Carrot Soup gluten-free?

It can be! Just make sure your soy sauce is labeled gluten-free, or substitute tamari. Most other ingredients are naturally gluten-free.

Can I make this without coconut milk?

If you prefer to skip coconut milk, try swapping in an unsweetened plant-based creamer or cashew cream. The result will be less tropical but still creamy and delicious.

How spicy is this soup?

The heat level is flexible; as written, it’s gently spicy. If you love extra heat, add more red pepper flakes or even a dash of sriracha. For a milder version, simply reduce the spice or omit entirely.

Can I add proteins like tofu or chicken?

Definitely! For a heartier version, add cubes of silken or firm tofu when serving, or, if you aren’t vegan, shredded chicken works well. Both soak up the broth and make this soup satisfying enough for dinner.

Final Thoughts

I can’t wait for you to experience how cozy, flavorful, and satisfying a bowl of Spicy Miso Carrot Soup can be. It’s vibrant, nourishing, and so incredibly easy to make—perfect for any night you want to treat yourself or delight friends and family. Grab those carrots and let the magic begin!

Spicy Miso Carrot Soup Recipe

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4.5 from 9 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Spicy Miso Carrot Soup is a flavorful and comforting dish with a hint of heat from red pepper flakes and the umami richness of miso. Creamy coconut milk adds a luxurious touch to this vegan soup.

Ingredients

Scale

Soup:

1 tablespoon sesame oil
1 small yellow 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 miso paste
1 tablespoon soy sauce
½ teaspoon red pepper flakes (or to taste)
½ cup canned coconut milk, plus more for garnish
1 tablespoon rice vinegar

Garnish:

Chopped green onions or sesame seeds (optional)

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Instructions

Sauté Aromatics: Heat sesame oil in a large pot over medium heat. Sauté onion for 3-4 minutes until softened. Add garlic and ginger, cook for another minute.
Cook Carrots: Add chopped carrots to the pot, stir to coat. Pour in vegetable broth, bring to a boil, then simmer for 20-25 minutes until carrots are tender.
Blend: Remove from heat, blend the soup until smooth.
Finish Soup: Return soup to pot, whisk in miso paste, soy sauce, red pepper flakes, coconut milk, and rice vinegar. Warm through over low heat.
Serve: Adjust seasoning, garnish with coconut milk, green onions, or sesame seeds.

Notes

Adjust spice level with red pepper flakes.
Add more coconut milk for a richer soup.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian-Inspired