Welcome to Cozy Vegan Spicy Miso Carrot Soup!
Hey there! If you’re anything like me, you love cozy soups that warm you up on chilly days but still feel fresh and vibrant. This vegan spicy miso carrot soup is exactly that—a perfect blend of sweetness from the carrots, a little kick from chili oil, and that wonderful umami flavor from miso paste. It’s simple to make, nourishing, and feels like a hug in a bowl. I’m excited to share this recipe because it’s become one of my go-to comfort meals, and I think you’re going to love it as much as I do!
Why This Soup Is So Good for You
Let me tell you, this recipe isn’t just tasty—it’s packed with good-for-you ingredients. Carrots are amazing for your eyes and skin thanks to their beta-carotene content. The miso paste isn’t just a flavor superstar; it’s also a probiotic powerhouse that can benefit your gut health. And ginger and garlic? They’re fantastic for boosting your immune system and adding some anti-inflammatory power to your meal, which is especially nice when you’re feeling a little under the weather. Plus, the chili oil adds metabolism-boosting capsaicin that wakes you right up! Overall, this soup makes a nutritious and comforting choice anytime you want something wholesome and delicious.
Easy Ways to Customize Your Soup
- Level Up the Spice: If you like it really fiery, add extra chili oil or toss in some fresh diced jalapeño for a sharper heat.
- Make It Creamier: Want it ultra-luxe? Stir in a splash of coconut milk or cashew cream right before serving.
- Flavor Swap: No miso on hand? You can use tamari or soy sauce, but the taste won’t have quite that signature miso tang.
- Bulk It Up: Add cooked chickpeas or tofu cubes for some extra protein and texture.
- Nut-Free Variation: This recipe is naturally nut-free, but if you add nut-based cream for richness, you can always skip that to keep it safe for allergies.
The Recipe: Vegan Spicy Miso Carrot Soup
Ingredients You’ll Need
- 1 lb (450g) carrots, peeled and chopped
- 1 small yellow onion, diced
- 2-3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 4 cups vegetable broth (low sodium)
- 3 tablespoons white or yellow miso paste
- 1-2 tablespoons sesame oil (for sautéing)
- 1-2 teaspoons chili oil (plus extra for garnish) or 1 teaspoon red pepper flakes
- 2 green onions (scallions), thinly sliced (for garnish)
- 1 teaspoon black sesame seeds (for garnish)
- Salt, to taste
- Freshly ground black pepper, to taste
Step-by-Step Instructions
- Heat the sesame oil in a large pot over medium heat.
- Add the diced onion and sauté for 4-5 minutes until it turns translucent and smells sweet.
- Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant—you’ll love the aroma here!
- Add the chopped carrots and sauté for 3-4 minutes, stirring occasionally to let them soak up the flavors.
- Pour in the vegetable broth and bring everything to a boil.
- Lower the heat and let the soup simmer gently for about 20 minutes, or until carrots are very tender.
- Turn off the heat. Use an immersion blender (or carefully transfer batches to a regular blender) to puree the soup until smooth and creamy.
- In a separate small bowl, dissolve the miso paste into a few tablespoons of the hot soup to create a smooth paste.
- Stir the miso mixture back into the soup. Important: don’t boil the soup after adding miso so you keep those healthy enzymes intact!
- Mix in chili oil or red pepper flakes, adjusting the spice level just for you.
- Season with salt and freshly ground black pepper to taste.
- Serve your soup in bowls and garnish with sliced green onions, black sesame seeds, and an extra drizzle of chili oil or a sprinkle of red pepper flakes for that finishing touch.
- Enjoy your warm, comforting bowl of vegan spicy miso carrot soup!
Helpful Tips to Make It Even Better
- Careful with the miso paste—adding it too early or boiling after mixing it in can reduce its nutrient benefits and flavor impact.
- If you don’t have an immersion blender, blend the soup in small batches to avoid spills and burns.
- This soup gets better the next day, making it perfect for leftovers or meal prep! Just store it in an airtight container in the fridge for up to 3 days.
- Reheat gently on low so you don’t lose any of the delicious flavor or texture.
- If the soup is too thick for your liking, add a bit more vegetable broth or water to thin it out.
What You’ll Need: Useful Equipment
- Large pot or Dutch oven for cooking the soup
- Cutting board and knife for prepping veggies
- Immersion blender (my favorite for soups) or a regular blender for pureeing
- Wooden spoon or spatula for stirring
- Measuring spoons and cups
- Bowl for dissolving the miso paste
- Ladle for serving
Frequently Asked Questions
- Can I make this soup without miso?
While miso gives this soup its special flavor and probiotics, you can substitute with tamari or soy sauce, but it won’t have the same creamy, tangy depth. - Is this soup spicy? Can I control the heat?
Yes, it has a nice gentle kick. You can easily adjust spice by using less chili oil or red pepper flakes, or add more if you love heat! - Can I freeze leftover soup?
Absolutely! This soup freezes well. Cool completely, transfer to an airtight container, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently. - What if I don’t have fresh ginger or garlic?
Fresh is best for flavor, but you can use about ¼ teaspoon each of ground ginger and garlic powder as a fallback. - Can I add other vegetables to this soup?
Definitely! Sweet potatoes, butternut squash, or even a handful of spinach stirred in at the end would be delicious add-ins.
Let’s Make Soup Magic Together!
Ready to cozy up with this delicious vegan spicy miso carrot soup? I’d love to hear all about how your batch turns out! Share your photos, tips, or tweaks with me on Pinterest—let’s spread the joy of homemade soup goodness. Happy cooking and stay warm!
