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
Scale
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
