When the winter chill settles in, your soul craves something truly warming. This Spicy Miso Carrot Soup is exactly what you need right now.
It is bright, creamy, and has just the right amount of kick. You will love how it makes your kitchen smell like fresh ginger and spice. It is the ultimate healthy reset for your busy week.
Why You’ll Love This Recipe
This soup is a total winner because it feels fancy but uses simple ingredients. The miso adds a deep savory flavor that pairs perfectly with sweet carrots. It is a budget-friendly way to feed your family something nutritious.
You only need one pot and about 40 minutes of your time. It is naturally vegan and gluten-free, so everyone can enjoy a bowl. This is the kind of comfort food that actually makes you feel good.
Simple Cooking Steps
Making this soup is incredibly straightforward and beginner-friendly. You will start by softening your vegetables to build a flavor base. Then, you simply let everything simmer until the carrots are perfectly tender.
A quick whiz with an immersion blender creates a silky texture. You do not even have to wait for it to cool down. It is a stress-free meal that looks like it took hours to make.
Ingredients You’ll Need
Most of these items are likely already sitting in your pantry or fridge. Fresh ginger and lime juice bring a bright pop of flavor to the dish.
- 2 lbs carrots, peeled and sliced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon olive oil
- 1 teaspoon red chili flakes
- 4 cups low-sodium vegetable broth
- 3 tablespoons white miso paste
- 1 cup full-fat coconut milk
- 1 tablespoon lime juice
- Salt and black pepper to taste
- Fresh cilantro for garnish
Step-by-Step Directions
- Heat olive oil in a large stockpot over medium heat.
- Add onion, garlic, ginger, and red chili flakes to the pot.
- Sauté for 5 minutes until the onion is translucent.
- Incorporate the sliced carrots and sauté for 5 more minutes.
- Add the vegetable broth and bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15 to 20 minutes.
- Remove from heat and use an immersion blender until completely smooth.
- Whisk miso paste with 1/4 cup warm soup liquid, then stir back in.
- Stir in coconut milk and lime juice, heating gently on low.
- Adjust seasoning with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh cilantro before serving.
Best Ways to Enjoy It
Serve this soup warm in your favorite deep bowls. It looks beautiful when you garnish with fresh cilantro and an extra drizzle of coconut milk. Pair it with a piece of crusty sourdough for dipping.
For a complete meal, serve it alongside a crisp green salad. It is also wonderful for a cozy night in by the fire. Just light a candle and enjoy the warmth.
Storage & Reheating
This soup stays fresh in the fridge for up to four days. Store it in an airtight container once it has cooled down. It is a fantastic meal prep option for your weekday lunches.
You can also freeze this soup for up to three months. To reheat, simply warm it on the stove over low heat. Avoid boiling it again to keep the miso nutrients intact.
Tips for Best Results
- Don’t boil the miso or you will lose its delicate flavor.
- Use fresh ginger instead of dried for the best aromatic kick.
- Always whisk the miso in a separate bowl first to avoid lumps.
- Cut your carrots into similar sizes so they cook evenly.
- For a winter holiday crowd, double the batch in a large pot.
- Add a splash of extra lime juice right before serving for brightness.
- Use full-fat coconut milk for the creamiest texture possible.
Ways to Switch It Up
- Swap carrots for butternut squash during the autumn harvest.
- Add a scoop of cooked quinoa for extra protein and texture.
- Use honey instead of lime juice for a sweeter finish.
- Top with toasted sesame seeds for a satisfying crunch.
Common Questions
Can I use a regular blender?
Yes, you can use a standard upright blender for this recipe. Just be careful when blending hot liquids and work in small batches. Always leave the lid slightly cracked to let steam escape.
What if I cannot find white miso?
Yellow miso is a great substitute if you cannot find white. It has a slightly stronger flavor but still works beautifully. Red miso is much saltier, so use a little less if that is all you have.
Will my kids eat this?
Most kids love the natural sweetness of the carrots and coconut milk. If they are sensitive to heat, simply reduce the red chili flakes. The creamy texture makes it very kid-friendly and approachable.
I hope this warming soup brings a little sunshine to your winter days. It is so simple to make and truly nourishing for the whole family. Happy cooking!
— Lidia
Spicy Miso Carrot Soup
Ingredients
- 2 lbs carrots , peeled and sliced
- 1 large yellow onion, diced
- 3 cloves garlic , minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon olive oil
- 1 teaspoon red chili flakes
- 4 cups low -sodium vegetable broth
- 3 tablespoons white miso paste
- 1 cup full -fat coconut milk
- 1 tablespoon lime juice
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add onion, garlic, ginger, and red chili flakes to the pot and sauté for 5 minutes until the onion is translucent.
- Incorporate the sliced carrots and sauté for an additional 5 minutes to slightly soften.
- Add the vegetable broth and bring the mixture to a boil; reduce heat to low, cover, and simmer for 15 to 20 minutes until carrots are fork-tender.
- Remove the pot from heat and use an immersion blender to process the soup until completely smooth.
- In a small bowl, whisk the miso paste with 1/4 cup of the warm soup liquid until fully dissolved, then stir the mixture back into the pot.
- Stir in the coconut milk and lime juice, heating gently on low if necessary; do not boil once miso is added.
- Adjust seasoning with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh cilantro before serving.
