Description
This Spicy Miso Carrot Soup is a comforting, creamy blend of roasted carrots, miso, ginger, and chili for a flavorful vegan meal that’s both healthy and satisfying.
Ingredients
- 2 lbs carrots, peeled and chopped
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tbsp white miso paste
- 1 tbsp gochujang (Korean chili paste)
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp rice vinegar
- Salt and pepper to taste
- Optional toppings: sesame seeds, chopped green onion, chili oil
Instructions
- Preheat the oven to 400°F (200°C). Spread chopped carrots on a baking sheet, drizzle with olive oil, and sprinkle with sea salt. Roast for 25-30 minutes until tender and slightly caramelized.
- In a large pot, sauté diced onion in a little olive oil over medium heat until translucent, about 5 minutes.
- Add minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
- Stir in the miso paste and gochujang, cooking for another minute.
- Add roasted carrots and vegetable broth. Bring to a boil, then reduce to a simmer for 10 minutes.
- Use an immersion blender (or transfer to a blender) to puree the soup until smooth and creamy.
- Stir in the coconut milk and rice vinegar. Simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot with optional toppings like sesame seeds, chopped green onion, or chili oil.
Notes
- Adjust the level of spiciness by using less gochujang or omitting chili oil.
- This soup stores well in the fridge for up to 5 days or can be frozen for longer storage.
- You can substitute white miso with yellow miso if preferred.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
