Spicy Miso Carrot Blend (Printable)
A warming blend of carrots, miso, and spice offering vibrant, comforting flavors in every spoonful.
# What You Need:
→ Vegetables
01 - 1 tbsp olive oil
02 - 1 medium onion, chopped
03 - 3 garlic cloves, minced
04 - 1 tbsp fresh ginger, grated
05 - 1.5 lbs carrots, peeled and sliced
06 - 1 medium potato, peeled and diced (optional)
→ Broth & Flavor
07 - 5 cups vegetable broth
08 - 2 tbsp white or yellow miso paste
09 - 1 tbsp soy sauce
10 - 1-2 tsp sriracha or chili garlic sauce
11 - Juice of ½ lime
→ Garnish
12 - Fresh coriander (cilantro), chopped
13 - Sliced spring onions
14 - Toasted sesame seeds
# Steps:
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 another 5 minutes, stirring occasionally.
04 - Pour in the 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 (or in batches in a countertop blender) until completely smooth.
06 - In a small bowl, whisk miso paste with a ladle of hot soup until dissolved. Stir this 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 if desired.
# Expert Advice:
01 -
- The velvety texture comes from humble vegetables, no cream required
- Its one of those rare soups that actually gets better overnight
02 -
- Never boil soup after adding miso or it loses its delicate flavor and beneficial enzymes
- Dissolving miso in a separate bowl prevents clumps and ensures even distribution
03 -
- Use an immersion blender if you have one, it saves so much time and dishes
- Taste the miso before adding since brands vary wildly in salt intensity