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Spicy Miso Carrot Soup

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A warming vegan soup that blends sweet carrots with rich coconut milk and savory miso. Ready in 30 minutes and serves 4.

Ingredients

Scale
  • 4 cups carrots, chopped (about 1 pound)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth
  • 1 can (13.5 ounces) coconut milk
  • 3 tablespoons miso paste (white or red)
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha (adjust to taste)
  • 1 tablespoon olive oil
  • 1/4 cup green onions, sliced
  • 1/4 cup cilantro, chopped
  • Salt to taste
  • Pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened and translucent.
  2. Add minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
  3. Add chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until carrots are fork-tender.
  4. Remove from heat. Use an immersion blender to blend the soup until completely smooth. If using a standard blender, work in batches and allow soup to cool slightly first.
  5. Return soup to pot if needed. Stir in coconut milk, miso paste, soy sauce, and sriracha. Whisk until miso paste is fully dissolved with no lumps.
  6. Heat through gently over low heat for 2-3 minutes. Do not boil after adding miso to preserve probiotic benefits.
  7. Season with salt and pepper to taste. Ladle into bowls and garnish with sliced green onions and fresh cilantro.

Notes

  • White miso paste has a milder, sweeter flavor than red miso. Choose based on your preference.
  • Adjust sriracha to your spice tolerance. Start with less and add more at the end.
  • Don’t boil the soup after adding miso paste to preserve beneficial probiotics.
  • Full-fat coconut milk creates a richer soup, but light coconut milk works too.

Nutrition

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