Spicy Miso Carrot Soup

I created this spicy miso carrot soup during a particularly cold winter when I was craving something warm, vibrant, and just a little bit exciting. The combination of sweet carrots, creamy coconut milk, and spicy sriracha creates this beautiful balance that wakes up your taste buds while still feeling comforting.

The first time I blended up this bright orange soup, I knew I had something special. The natural sweetness of the carrots plays perfectly against the salty depth of miso paste, while fresh ginger adds warmth that builds with each spoonful. This spicy miso carrot soup has become my go-to when I want something nourishing that doesn’t taste like typical weeknight fare. The best part? It comes together in just 30 minutes and tastes even better the next day.

Everything You Need for This Soup

I always use fresh carrots instead of baby carrots because they have better flavor and texture when blended. Pro tip: full-fat coconut milk creates the silkiest, most luxurious texture, so don’t skimp here.

For the Soup Base:

• 4 cups carrots, chopped (about 1.5 pounds)
• 1 tablespoon olive oil (or coconut oil for extra flavor)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

For Flavoring:

• 4 cups vegetable broth (low-sodium recommended)
• 3 tablespoons miso paste (red or white)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sriracha (adjust to taste)

For Creaminess and Seasoning:

• 1 can (13.5 ounces) coconut milk (full-fat recommended)
• Salt to taste
• Pepper to taste

For Garnishing:

• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro

Making This Flavorful Soup Step by Step

I recommend using an immersion blender if you have one, as it makes blending hot soup so much easier and safer than transferring to a regular blender.

Step 1: Heat olive oil in a large pot over medium heat. Let it warm for about a minute until it shimmers slightly. This ensures your aromatics will sizzle when they hit the pan.

Step 2: Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and starting to soften. You’ll smell the onion sweetness developing. Add minced garlic and grated ginger, cooking for an additional minute until incredibly fragrant. Watch the garlic carefully so it doesn’t burn and turn bitter.

Step 3: Stir in chopped carrots and cook for another 5 minutes, stirring occasionally. The carrots will begin to soften slightly around the edges but should still have some crunch. This step helps develop deeper flavor.

Step 4: Add vegetable broth and bring to a simmer. You’ll see gentle bubbles breaking the surface. Cover the pot and cook for 15-20 minutes until the carrots are completely tender. Test by piercing with a fork – it should slide through easily.

Step 5: Blend the soup using an immersion blender until completely smooth and velvety, or carefully transfer in batches to a regular blender. If using a regular blender, fill it only halfway and hold a towel over the lid to prevent hot soup from spraying. Blend until no carrot chunks remain.

Step 6: In a small bowl, mix miso paste with a ladle of hot soup to dissolve it fully. This prevents clumps and preserves the miso’s delicate flavor. Stir it back into the pot gently. Never boil miso directly in the soup, as high heat destroys its beneficial probiotics.

Step 7: Stir in coconut milk, soy sauce, and sriracha, mixing well until completely combined. The soup will turn a gorgeous creamy orange color. Adjust the sriracha based on your heat preference – start with less and add more if desired.

Step 8: Season with salt and pepper as needed, tasting as you go. The miso and soy sauce add saltiness, so you may need less salt than expected.

Step 9: Serve hot in bowls, garnished generously with chopped green onions and fresh cilantro. For extra heat lovers, drizzle with additional sriracha in a decorative swirl on top.

Perfect Pairings for Spicy Miso Carrot Soup

This soup has enough flavor to stand alone, but certain sides create a complete, satisfying meal.

Crusty sourdough bread: The tangy bread is perfect for dipping and soaking up every last drop of the creamy, spicy broth.

Quinoa salad: A light quinoa salad with cucumber, cherry tomatoes, and herbs adds protein and fresh crunch that balances the soup’s richness.

Roasted vegetables: Crispy roasted broccoli or Brussels sprouts provide textural contrast and additional nutrients for a well-rounded meal.

Coconut rice: Fluffy coconut rice echoes the soup’s coconut milk and creates a cohesive, comforting Asian-inspired dinner.

More Amazing Miso Soup Recipes

This Amazing Spicy Miso Carrot Soup showcases how roasted carrots and miso create incredible depth of flavor. For complementary heat, pair it with our Spicy Miso Ramen featuring springy noodles, or try the lighter Ginger Miso Brothy Soup as a gentle palate cleanser.

Balance this rich, spicy soup with refreshing options like our Lemon Ginger Miso Soup with bright citrus notes, or serve it alongside the hearty Miso Udon Noodle Soup for a complete Asian-inspired meal.

Storing Your Carrot Soup

For freezing, transfer cooled soup to freezer-safe containers, leaving about an inch of space at the top for expansion. The soup freezes beautifully for up to 3 months without losing flavor or texture.

When reheating, thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over low heat, stirring gently and frequently. If the soup has thickened during storage, add a splash of vegetable broth or coconut milk to reach your desired consistency. Pro tip: add a squeeze of fresh lime juice during reheating to refresh and brighten the flavors.

Your Questions About This Recipe

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