Spicy Miso Carrot Soup (Printable View)

Sweet carrots and savory miso combine with a spicy kick in this vibrant, warming bowl.

# What You’ll 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

# Cooking 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 Tips:

01 -
  • The way miso transforms simple carrots into something restaurant-worthy with almost zero effort
  • That perfect balance where heat hits sweet hits savory in every spoonful
  • How one pot yields four generous portions of something that feels fancy enough for guests
02 -
  • Never boil soup after adding miso, high heat destroys those delicate fermented flavors and can make it grainy
  • Blending hot soup requires caution, either let it cool slightly or leave the blender cap slightly open for steam to escape
  • The lime juice should be added last, right before serving, to preserve its bright acidic note
03 -
  • Use warm broth from the start to reduce overall cooking time
  • If your blender struggles with hot liquids, blend in batches and never fill more than halfway

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