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)
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
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 7g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
