Spicy Miso Carrot Soup (Printable Version)

Vibrant spicy miso with sweet carrots and bold flavors for a comforting meal packed with warmth and zest.

# What You 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 ½ lime

→ Garnish

12 - Fresh coriander (cilantro), chopped
13 - Sliced spring onions
14 - Toasted sesame seeds

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes until translucent.
02 - Add garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in sliced carrots and diced potato. Sauté for 5 minutes, stirring occasionally.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes until carrots are very tender.
05 - Remove pot from heat. Let cool slightly, then blend soup using an immersion blender until completely smooth.
06 - In a small bowl, whisk miso paste with a ladle of hot soup until dissolved. Stir mixture back into the pot along with soy sauce and sriracha.
07 - Return to low heat and gently warm through; do not boil after adding miso.
08 - Stir in lime juice. Taste and adjust seasoning or spice as desired. Ladle into bowls and garnish with coriander, spring onions, and sesame seeds.

# Expert Hints:

01 -
  • The way sweet carrots and salty miso dance together is pure magic
  • It comes together in under an hour but tastes like you simmered it all day
  • The spice hits gently at the end, like a conversation getting interesting
02 -
  • Never boil soup after adding miso or the delicate enzymes and flavor will be destroyed
  • Blend carefully when working with hot liquids, leaving room for steam to escape
  • The soup continues to develop flavor overnight, so it is even better the next day
03 -
  • Taste your miso paste first since brands vary wildly in saltiness
  • Use a microplane for the ginger to avoid fibrous bits in your smooth soup

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