Description
This Spicy Miso Carrot Soup is a vibrant and flavorful bowl that combines the earthy sweetness of carrots with the umami richness of miso and a delightful kick of spice. It’s a comforting yet invigorating dish that transforms simple ingredients into something extraordinary.
Ingredients
Scale
- 2 pounds fresh carrots, peeled and chopped into roughly one-inch pieces
- 3–4 tablespoons red miso paste
- 1–2 tablespoons gochujang (Korean chili paste) or sriracha or chili garlic sauce
- 1 medium yellow onion, finely chopped
- Several cloves of garlic, minced
- About an inch of fresh ginger, grated or finely minced
- 4–6 cups good quality broth (vegetable, chicken, or beef)
- 1–2 tablespoons soy sauce (or tamari for gluten-free)
- 1–2 tablespoons rice vinegar
- A drizzle of toasted sesame oil
- Thinly sliced green onions for garnish
- Toasted sesame seeds for garnish
- A swirl of chili oil or coconut cream for garnish
Instructions
- Prep Your Veggies: Peel and chop your two pounds of carrots into roughly 1-inch pieces. Finely chop your yellow onion, mince your garlic cloves, and grate or finely mince your fresh ginger.
- Build the Aromatic Base: In a large pot or Dutch oven, heat a tablespoon of your preferred cooking oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it softens and becomes translucent.
- Awaken the Flavors: Add the minced garlic and grated ginger to the pot. Sauté for another minute until fragrant.
- Add the Carrots and Broth: Toss in your chopped carrots and stir with the aromatics. Pour in 4 cups of your chosen broth, ensuring the carrots are mostly submerged.
- Simmer Until Tender: Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until the carrots are fork-tender.
- Blend to Perfection: Remove the pot from the heat and blend the soup until completely smooth using an immersion blender or a standard blender in batches.
- Incorporate Miso and Spice: Return the blended soup to the stove over very low heat. In a small bowl, whisk the miso paste with a ladleful of warm soup until smooth, then stir it into the pot. Add your chosen spicy element.
- Season and Balance: Taste the soup and adjust flavors by stirring in soy sauce, rice vinegar, and toasted sesame oil. Adjust saltiness and sweetness as needed.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with green onions, toasted sesame seeds, and a swirl of chili oil or coconut cream.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Always dissolve your miso paste in warm soup liquid before adding it to the main pot. For extra creaminess, stir in a quarter cup of full-fat coconut milk or a plant-based unsweetened creamer at the end. Adjust spice levels gradually to suit your taste.