Spicy Miso Carrot Soup (Printable)
A comforting blend of sweet carrots, miso, and spices that warms and nourishes.
# What You’ll Need:
→ Vegetables
01 - 1 tbsp olive oil
02 - 1 medium onion, chopped
03 - 3 garlic cloves, minced
04 - 1 tbsp fresh ginger, grated
05 - 1.5 lb carrots, peeled and sliced
06 - 1 medium potato, peeled and diced
→ Broth & Flavor
07 - 5 cups vegetable broth
08 - 2 tbsp white or yellow miso paste
09 - 1 tbsp soy sauce
10 - 1-2 tsp sriracha or chili garlic sauce
11 - Juice of ½ lime
→ Garnish
12 - Fresh coriander, chopped
13 - Sliced spring onions
14 - Toasted sesame seeds
# How to Prepare:
01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes until translucent.
02 - Add garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in sliced carrots and diced potato. Sauté for another 5 minutes, stirring occasionally.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes until carrots are very tender.
05 - Remove pot from heat. Let cool slightly, then blend soup using an immersion blender until completely smooth.
06 - In a small bowl, whisk miso paste with a ladle of hot soup until dissolved. Stir this mixture back into the pot along with soy sauce and sriracha.
07 - Return to low heat and gently warm through; do not boil after adding miso.
08 - Stir in lime juice. Taste and adjust seasoning or spice as desired. Ladle into bowls and garnish with coriander, spring onions, and sesame seeds.
# Expert Advice:
01 -
- The way miso transforms simple carrots into something restaurant-worthy without any fancy techniques
- It keeps beautifully for days and actually tastes better as the flavors develop
02 -
- Never boil miso directly or you'll destroy its beneficial enzymes and lose that nuanced flavor
- Always dissolve miso in a small amount of liquid first to prevent lumps in your finished soup
03 -
- Grating ginger on the microplane means you won't have any fibrous surprises in your smooth soup
- Letting the soup cool slightly before blending prevents steam from building up and making a mess