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A bowl of creamy orange Spicy Miso Carrot Soup garnished with fresh cilantro

Spicy Miso Carrot Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 215 kcal

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.