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Spicy Miso Carrot Soup

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Indulge in this Spicy Miso Carrot Soup, a warm vegan dish that blends sweet carrots with rich coconut milk for ultimate comfort. This vibrant blend warms the soul and tantalizes the taste buds with tender carrots mingling with aromatic ginger and creamy coconut milk.

Ingredients

Scale
  • 4 cups carrots, chopped (about 1.5 pounds)
  • 1 tablespoon olive oil (or coconut oil for flavor)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 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 (or adjust to taste)
  • 1 can (13.5 ounces) coconut milk (full-fat recommended)
  • Salt to taste
  • Pepper to taste
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro

Instructions

  1. Heat olive oil in large pot over medium heat for 1 minute until shimmering.
  2. Add diced onion and cook 5-7 minutes until translucent. Add garlic and ginger, cook 1 minute until fragrant. Watch garlic carefully to prevent burning.
  3. Stir in chopped carrots and cook 5 minutes, stirring occasionally, until slightly softened.
  4. Add vegetable broth and bring to simmer. Cover and cook 15-20 minutes until carrots are completely tender when pierced with fork.
  5. Blend soup using immersion blender until completely smooth and velvety. If using regular blender, work in batches and fill only halfway.
  6. Mix miso paste with ladleful of hot soup in small bowl to dissolve fully. Stir back into pot gently.
  7. Incorporate coconut milk, soy sauce, and sriracha, mixing well. Soup will turn creamy orange color.
  8. Season with salt and pepper as needed, tasting as you go.
  9. Serve hot, garnished with chopped green onions and cilantro. Optional: drizzle with additional sriracha for extra kick.

Notes

  • Avoid boiling miso once added. High heat diminishes health benefits and can create bitter flavor.
  • Use baby carrots for quicker prep or peel and cut full-sized carrots into smaller pieces for faster cooking.
  • Fresh garlic and ginger preferred for best flavor. Avoid pre-minced jarred versions.
  • Full-fat coconut milk yields best, creamiest texture. Light coconut milk works but is less rich.
  • Can substitute tahini (2 tablespoons) mixed with soy sauce for miso paste if unavailable.
  • Tamari is excellent gluten-free option instead of soy sauce.

Nutrition

Find it online: https://www.benefitiany.com/amazing-spicy-miso-carrot-soup/