Spicy Miso Carrot Soup: Your Cozy Vegan Comfort Bowl Recipe
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4.7 from 39 reviews
This Spicy Miso Carrot Soup is a warm and comforting vegan dish featuring a creamy blend of carrots, aromatic spices, and a spicy miso broth. Perfect for cozy evenings, it offers a delicious balance of sweet carrots, savory miso, and a hint of heat from sriracha, garnished with fresh green onions and cilantro.
Total Time:45 minutes
Yield:4 servings
Ingredients
For the Soup Base
4 cups carrots chopped
1 tablespoon olive oil or coconut oil for flavor
1 medium onion diced
3 cloves garlic minced
1 tablespoon fresh grated ginger
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 or adjust to taste
For Creaminess and Seasoning
1 can coconut milk full-fat recommended
salt to taste
pepper to taste
For Garnishing
1/4 cup chopped green onions
1/4 cup chopped cilantro
Instructions
Heat the oil: In a large pot over medium heat, warm 1 tablespoon of olive oil or coconut oil until shimmering to prepare for sautéing the base vegetables.
Sauté aromatics: Add the diced onion, minced garlic, and grated ginger to the pot. Cook until the onions become translucent and fragrant, about 5-7 minutes, stirring occasionally to prevent burning.
Add carrots: Stir in the chopped carrots and cook for 3-4 minutes, allowing them to slightly soften and absorb flavors.
Pour broth and simmer: Add 4 cups of low-sodium vegetable broth to the pot. Bring to a boil, then reduce heat to low and let simmer until carrots are tender, about 20 minutes.
Blend the soup: Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Puree until smooth and creamy.
Add miso and seasonings: Stir in 3 tablespoons miso paste, 2 tablespoons soy sauce or tamari, and 1 tablespoon sriracha. Mix well to combine the spicy and savory flavors.
Add coconut milk: Pour in 1 can of full-fat coconut milk and stir until fully incorporated. Heat gently without boiling to maintain the creaminess.
Season to taste: Add salt and pepper gradually, tasting as you go, to balance the flavors perfectly.
Serve and garnish: Ladle the soup into bowls and garnish with 1/4 cup chopped green onions and 1/4 cup chopped cilantro for a fresh, vibrant finish.
Notes
You can adjust the level of spiciness by adding more or less sriracha according to your preference.
For a gluten-free version, use tamari instead of regular soy sauce.
If coconut milk is too rich for you, substitute with another plant-based milk like almond or oat milk, but the soup will be less creamy.
Use fresh ginger for the best flavor, but ground ginger can be a fallback in a pinch (use about 1/2 teaspoon).
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
