Spicy Miso Carrot Soup: Your Cozy Vegan Comfort Bowl Recipe

Introduction

This Spicy Miso Carrot Soup is a warm, comforting bowl perfect for cozy evenings. Packed with vibrant flavors and creamy texture, it’s a vegan-friendly dish that’s easy to prepare and nourishing.

Ingredients

• 4 cups carrots, chopped
• 1 tablespoon olive oil or coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth (low-sodium recommended)
• 3 tablespoons miso paste (red or white)
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon sriracha (adjust to taste)
• 1 can coconut milk (full-fat recommended)
• Salt, to taste
• Pepper, to taste
• 1/4 cup chopped green onions (for garnish)
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Sauté diced onion for 5–7 minutes until translucent.
2. Step 2: Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Step 3: Stir in chopped carrots and cook for another 5 minutes, allowing them to soften slightly.
4. Step 4: Pour in vegetable broth and bring the mixture to a simmer.
5. Step 5: Use an immersion blender to blend the soup until smooth and creamy.
6. Step 6: In a separate bowl, mix miso paste with a ladle of hot soup to dissolve it fully, then stir this mixture back into the pot.
7. Step 7: Add coconut milk, soy sauce, and sriracha, stirring well to combine.
8. Step 8: Season with salt and pepper to taste. Heat gently without boiling.
9. Step 9: Serve hot, garnished with chopped green onions and cilantro.

Tips & Variations

• To maintain the health benefits of miso, avoid boiling the soup after adding it; use gentle heat instead.
• Adjust the soup’s thickness by adding more vegetable broth if desired.
• For extra warmth, increase the amount of sriracha or add a pinch of chili flakes.
• Swap coconut milk for almond or oat milk for a different creamy texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling after reheating to protect the miso’s delicate flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of carrots?

Yes, sweet potatoes or butternut squash are excellent alternatives that provide a similar sweetness and creaminess.

Is this soup gluten-free?

It can be gluten-free if you use tamari instead of soy sauce and ensure the miso paste is gluten-free.

Spicy Miso Carrot Soup: Your Cozy Vegan Comfort Bowl Recipe

Print Recipe

★★★★★

4.6 from 116 reviews

This Spicy Miso Carrot Soup is a warm, vegan comfort bowl packed with vibrant flavors and creamy texture. Featuring fresh carrots, fragrant ginger and garlic, and a rich miso base, this soup blends sweet, spicy, and umami notes for a nourishing and cozy meal. Perfect for chilly days, it’s easy to prepare using simple stovetop cooking and finished with fresh green onions and cilantro.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, Asian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Soup Base

• 4 cups carrots, chopped
• 1 tablespoon olive oil or coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

For Flavoring

• 4 cups vegetable broth, low-sodium recommended
• 3 tablespoons miso paste (red or white)
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon sriracha (adjust to taste)

For Creaminess and Seasoning

• 1 can coconut milk (full-fat recommended)
• Salt, to taste
• Pepper, to taste

For Garnishing

• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro

Instructions

1. Heat the oil: Heat olive oil in a large pot over medium heat.
2. Sauté onions: Add diced onion and cook for 5-7 minutes until translucent and softened.
3. Add aromatics: Stir in minced garlic and grated ginger, cooking for an additional minute to release their fragrance.
4. Cook carrots: Add the chopped carrots to the pot and cook for another 5 minutes, allowing them to soften slightly.
5. Add broth and simmer: Pour in the vegetable broth and bring the mixture to a simmer until the carrots are tender.
6. Blend the soup: Use an immersion blender to blend the soup until smooth and creamy.
7. Dissolve miso paste: Ladle some hot soup into a separate bowl and stir in the miso paste until fully dissolved. Then, return the miso mixture to the pot to combine.
8. Add coconut milk and seasonings: Pour in the coconut milk and soy sauce, stirring well. Add sriracha to taste and season with salt and pepper as needed.
9. Serve and garnish: Ladle the hot soup into bowls and garnish with chopped green onions and cilantro before serving.

Notes

• Do not boil the soup after adding miso paste; high heat can diminish its beneficial properties.
• Adjust the soup’s thickness with additional broth if needed.
• Use tamari instead of soy sauce to make the soup gluten-free.
• For less spiciness, reduce the amount of sriracha or omit it entirely.
• Full-fat coconut milk provides best creaminess, but light coconut milk can be used to reduce calories.

Keywords: Spicy Miso Soup, Carrot Soup, Vegan Soup, Comfort Food, Miso Soup Recipe, Vegan Comfort Bowl, Easy Vegan Soup