If you are craving something that warms your soul and delights your taste buds, this Spicy Miso Carrot Soup Recipe is an absolute must-try. It blends the natural sweetness of carrots with the deep umami notes of miso and a touch of spicy heat that dances on your palate. Creamy, vibrant, and packed with wholesome ingredients, this soup is not only comforting but also a fantastic way to enjoy a healthy, nourishing meal any day of the year.
Ingredients You’ll Need
Every ingredient in this Spicy Miso Carrot Soup Recipe serves a special purpose, coming together to create a perfectly balanced bowl of flavor, texture, and color. Each item is simple yet essential, ensuring your soup turns out both inviting and vibrant.
- Sesame oil: adds a toasty, nutty aroma that builds the soup’s flavor base.
- Yellow onion: provides sweetness and depth when gently sautéed.
- Garlic cloves: bring a fragrant punch without overpowering the dish.
- Fresh ginger: gives a subtle zing that brightens the soup’s profile.
- Carrots: the star ingredient, lending natural sweetness and a beautiful orange hue.
- Yukon gold potato: creates a creamy texture and adds body to the soup.
- Low-sodium vegetable broth: keeps it light while infusing savory notes.
- White miso paste: packs an umami-rich punch, making every spoonful irresistible.
- Soy sauce: enhances umami and adds complexity to the flavor layers.
- Sriracha or chili garlic sauce: introduces a perfect spicy kick, adjustable to your preferred heat level.
- Rice vinegar: balances the richness with a bright, tangy finish.
- Maple syrup: optional, but offers a gentle hint of sweetness that softens the spice.
- Ground turmeric: adds a subtle earthiness and a beautiful golden tint.
- Salt and pepper: essential seasonings to elevate all the flavors.
- Canned coconut milk: creates luxurious creaminess and a hint of tropical flavor.
- Chopped scallions and sesame seeds: brilliant garnishes that add texture and a pop of freshness.
How to Make Spicy Miso Carrot Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the sesame oil in a large pot over medium heat. Add the chopped onion and cook it gently for about five minutes until it softens and becomes fragrant. Then, stir in the minced garlic and freshly grated ginger, letting them cook for another minute until their delicious aromas fill your kitchen. This step is crucial as it develops the foundational flavors of the soup, setting the stage for everything else.
Step 2: Add the Vegetables and Broth
Next, toss in the sliced carrots and diced Yukon gold potato. Pour in the vegetable broth and stir to combine. These fresh veggies are what make your soup hearty and wholesome. The broth acts as the medium to gently cook the carrots and potatoes until they are tender and ready to absorb the wonderful flavors.
Step 3: Season with Miso and Spices
Now, it’s time to introduce the star seasoning: white miso paste. Add it along with soy sauce, sriracha, rice vinegar, maple syrup, ground turmeric, salt, and pepper. These ingredients mingle to create a complex and exciting flavor profile, with the miso adding umami, sriracha bringing heat, and maple syrup balancing it all with subtle sweetness.
Step 4: Simmer Until Tender
Bring the mixture to a boil, then reduce the heat and let it gently simmer for 20 to 25 minutes. You’ll know it’s ready when the carrots and potatoes are fork-tender, perfectly cooked to melt in your mouth, giving the soup its luscious body and texture.
Step 5: Blend and Add Coconut Milk
Remove the pot from heat and stir in the canned coconut milk. Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender. This final blending step transforms your soup into a silky, creamy delight with all the flavors perfectly unified. Taste and adjust the seasoning as needed before serving.
How to Serve Spicy Miso Carrot Soup Recipe
Garnishes
To make every bowl pop, a drizzle of extra coconut milk adds visual appeal and creamy richness. Scattered chopped scallions offer a fresh bite and a splash of color, while a sprinkle of toasted sesame seeds brings a pleasant crunch and nutty contrast. These garnishes turn your soup into a feast for the eyes and palate.
Side Dishes
This soup pairs wonderfully with simple, satisfying sides. Consider serving it alongside crusty artisan bread or warm, fluffy rice to soak up every drop. A crisp green salad with a light vinaigrette is also an excellent companion that cuts through the richness and balances the meal beautifully.
Creative Ways to Present
Impress friends by serving this Spicy Miso Carrot Soup Recipe in brightly colored bowls or small mugs for a cozy appetizer. You can also swirl in a bit of chili oil or sprinkle fresh herbs like cilantro for an added burst of flavor and vibrant presentation. For a fun twist, serve with crunchy roasted chickpeas or a dollop of vegan yogurt on top to add texture and creaminess.
Make Ahead and Storage
Storing Leftovers
Keep any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after resting, making the next day’s meal just as delicious, if not better. Just give it a good stir before reheating.
Freezing
This soup freezes beautifully. Portion it out into freezer-safe containers or bags and freeze for up to 3 months. Just make sure to leave some space for expansion. It’s a great way to have a nourishing, homemade meal ready anytime you want.
Reheating
When reheating, warm the soup gently on the stovetop or in the microwave. Stir occasionally to prevent sticking and add a splash of broth or water if it feels too thick. Top with fresh garnishes after reheating to restore the soup’s fresh appeal.
FAQs
Can I make this soup gluten-free?
Absolutely! Just make sure to use gluten-free soy sauce or tamari, and the rest of the ingredients are naturally gluten-free, making this recipe perfect for those avoiding gluten.
What can I substitute for Yukon gold potatoes?
Sweet potato works wonderfully as a substitute, offering a sweeter flavor and similar creamy texture. You can also use other starchy vegetables like butternut squash for a different twist.
How spicy is this soup?
The soup has a gentle heat from sriracha or chili garlic sauce, but you can easily adjust the amount to suit your preference, making it as mild or spicy as you like.
Can I use instant miso paste?
Instant or dissolved miso powders are convenient alternatives but fresh white miso paste tends to provide the best depth of flavor and creaminess in this soup.
Is this soup vegan?
Yes, this Spicy Miso Carrot Soup Recipe is fully vegan, using plant-based ingredients including vegetable broth and coconut milk, making it perfect for a vegan or dairy-free diet.
Final Thoughts
I genuinely hope you give this Spicy Miso Carrot Soup Recipe a try because it’s one of those comforting bowls that feel like a warm hug on chilly days but refreshing enough to enjoy year-round. It’s packed with amazing flavors, easy to make, and just pure joy in a bowl. Trust me, once you taste it, this recipe will become a beloved staple in your kitchen!
Print
Spicy Miso Carrot Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten Free
Description
This Spicy Miso Carrot Soup is a vibrant, dairy-free, and vegan-friendly recipe packed with nutritious ingredients like carrots, ginger, and miso paste. It offers a comforting, flavorful experience with a spicy kick from sriracha, balanced by the creaminess of coconut milk, perfect for a healthy Asian-inspired soup option.
Ingredients
Main Ingredients
- 1 tablespoon sesame oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 ½ pounds carrots, peeled and sliced
- 1 medium Yukon gold potato, peeled and diced
- 4 cups low-sodium vegetable broth
Seasonings & Flavorings
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup (optional)
- ¼ teaspoon ground turmeric
- Salt and pepper to taste
Finishing Touches
- ½ cup canned coconut milk (plus more for drizzling)
- Chopped scallions for garnish (optional)
- Sesame seeds for garnish (optional)
Instructions
- Heat sesame oil and sauté aromatics: In a large pot over medium heat, warm the sesame oil. Add the chopped onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add vegetables and liquids: Introduce the peeled and sliced carrots and diced Yukon gold potato to the pot. Pour in the low-sodium vegetable broth along with white miso paste, soy sauce, sriracha, rice vinegar, maple syrup, ground turmeric, and a pinch of salt and pepper.
- Simmer until tender: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 to 25 minutes until the carrots and potatoes are fork-tender.
- Blend the soup: Remove the pot from heat and stir in the canned coconut milk. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender for pureeing.
- Adjust seasoning and serve: Taste the soup and adjust salt, pepper, or sriracha as needed. Serve hot, drizzled with extra coconut milk, and garnish with chopped scallions and sesame seeds if desired.
Notes
- For a milder version, reduce or omit the sriracha according to your spice preference.
- You can substitute sweet potato in place of Yukon gold potato for a naturally sweeter flavor.
- If the soup is too thick after blending, thin it with additional vegetable broth or water until your preferred consistency is achieved.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
