Spicy Miso Carrot Soup (Printable)
Sweet carrots and savory miso combine with spice for a comforting, nourishing bowl.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1.5 pounds carrots, peeled and sliced
06 - 1 medium potato, peeled and diced
→ Broth & Flavor
07 - 5 cups vegetable broth
08 - 2 tablespoons white or yellow miso paste
09 - 1 tablespoon soy sauce
10 - 1-2 teaspoons sriracha or chili garlic sauce
11 - Juice of 1/2 lime
→ Garnish
12 - Fresh coriander, chopped
13 - Sliced spring onions
14 - Toasted sesame seeds
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 minutes until translucent.
02 - Add minced garlic and grated ginger; cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in sliced carrots and diced potato. Sauté for 5 minutes, stirring occasionally to coat vegetables with oil.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat to low and simmer covered for 20-25 minutes until carrots are very tender when pierced with a fork.
05 - Remove pot from heat and let cool slightly. Blend using an immersion blender until completely smooth, or transfer in batches to a countertop blender.
06 - In a small bowl, whisk miso paste with a ladle of hot soup until fully dissolved. Stir mixture back into the pot along with soy sauce and sriracha.
07 - Return to low heat and gently warm through without boiling. Stir in lime juice and taste to adjust seasoning or spice level as desired.
08 - Ladle into bowls and garnish with chopped coriander, sliced spring onions, and toasted sesame seeds.
# Expert Hints:
01 -
- The way sweet carrots and earthy miso create something deeper than either ingredient alone
- How quickly it comes together, perfect for nights when you want comfort without the fuss
- That adaptable heat level lets you make it exactly as mild or bold as you need
02 -
- Never boil the soup after adding miso, high heat destroys the beneficial enzymes and can make the texture grainy
- Whisking the miso separately before adding it back prevents those stubborn clumps that never quite dissolve
- Letting the soup cool slightly before blending saves you from steam burns and splattered countertops
03 -
- Grate the ginger on a microplane, larger pieces will not break down completely and you will end up with unexpected spicy bites
- If the soup seems too thick after blending, add more broth a quarter cup at a time until you reach your preferred consistency