Go Back
–+ servings
Spicy Miso Carrot Soup

Warm Up with Spicy Miso Carrot Soup - A Cozy Vegan Delight

No ratings yet
Delight in a nourishing bowl of Spicy Miso Carrot Soup, combining sweet roasted carrots with savory miso for a cozy vegan experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 500 grams Carrots Provides natural sweetness and thickness to the soup.
  • 1 medium Onion Adds savory depth and enhances overall flavor.
  • 3 cloves Garlic Adds aromatic qualities; can be omitted.
  • 1 tablespoon Fresh Ginger Essential for the spicy flavor profile; fresh is preferred.
  • 1 medium Red Chili Introduces heat; remove seeds for milder flavor.
  • 3 tablespoons Miso Paste (White) Adds umami richness.
  • 4 cups Vegetable Stock Acts as the soup's base.
  • 2 tablespoons Vegetable Oil Used for roasting vegetables.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Chili Ginger Oil
  • 2 tablespoons Mixed Seeds Use a blend of sesame, pumpkin, and sunflower seeds.
  • 2 stalks Spring Onions Used as a garnish for freshness.
For Garnish
  • to taste Reserved Carrot Peels Zero-waste option for added texture.

Equipment

  • Oven
  • roasting tin
  • blender
  • saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 200°C (fan: 180°C).
  2. Roast the reserved carrot peels in the preheated oven for about 10 minutes until crispy and golden.
  3. Combine sliced carrots, onion, garlic, fresh ginger, and red chilies in a large roasting tin with vegetable oil, then roast for 35 minutes.
  4. Prepare the chili ginger oil by heating vegetable oil and adding ginger, red chili, and mixed seeds. Cook for about 2 minutes.
  5. Blend the roasted vegetables with miso paste and vegetable stock until smooth and creamy.
  6. Pour the blended soup back into the pot and simmer gently for 5 minutes, adjusting seasoning as needed.
  7. Serve the soup in bowls and garnish with crispy carrot peels, sliced spring onions, and chili ginger oil.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 15000IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

This soup can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!