Spicy Miso Carrot Blend (Printable version)
A vibrant mix of sweet carrots and savory miso with a spicy kick for a comforting bowl.
# 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 lb carrots, peeled and sliced
06 - 1 medium potato, peeled and diced
→ 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, chopped
13 - Sliced spring onions
14 - Toasted sesame seeds
# How to make it:
01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes until translucent. Add garlic and ginger; cook for 1 minute until fragrant.
02 - Stir in sliced carrots and diced potato. Sauté for 5 minutes, stirring occasionally. Pour in vegetable broth, bring to a boil, then reduce heat and simmer covered for 20-25 minutes until carrots are very tender.
03 - Remove pot from heat and let cool slightly. Blend soup using an immersion blender or in batches in a countertop blender until completely smooth.
04 - Whisk miso paste with a ladle of hot soup until dissolved. Stir mixture back into pot along with soy sauce and sriracha. Return to low heat and warm through without boiling. Stir in lime juice, adjust seasoning, and garnish as desired.
# Expert tips:
01 -
- The way miso transforms simple carrots into something restaurant worthy
- Spice that warms without overwhelming the natural sweetness
02 -
- Never boil miso, it kills the probiotics and can make the texture grainy
- The soup keeps getting better overnight, so make a double batch
03 -
- Use white miso for a milder flavor or red miso for deeper, earthier notes
- Toast your garnishes while the soup simmers to save time