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–+ servings
Spicy Miso Carrot Soup

Spicy Miso Carrot Soup

Spicy Miso Carrot Soup combines roasted carrots and miso for a creamy, vegan-friendly delight that warms you up in the colder months.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 800 g Carrots Provide natural sweetness and earthy flavor; substitute with roasted sweet potatoes for a different profile.
  • 1 medium Onion Adds savory depth and sweetness; no substitution needed but can be omitted for a milder taste.
  • 3 cloves Garlic Enhances flavor complexity; omit if preferred for a less intense profile.
  • 30 g Fresh Ginger Essential for a warm, spicy flavor; fresh ginger is preferred for the best taste.
  • 1 medium Red Chili Introduces heat and depth; remove seeds for a milder flavor.
  • 3 tbsp Miso Paste (White) Adds umami richness; ensure it's vegan-friendly.
  • 1 l Vegetable Stock Acts as the soup’s base, contributing moisture and flavor.
  • 2 tbsp Vegetable Oil Used for roasting vegetables, enhancing flavors.
  • to taste Salt Essential for seasoning to taste.
  • to taste Pepper Essential for seasoning to taste.
For the Toppings
  • 2 tbsp Mixed Seeds Added for texture in the chili ginger oil.
  • 2 stalks Spring Onions For garnish, adding a fresh and mild flavor.
  • to taste Reserved Carrot Peels Used for a zero-waste crispy garnish.

Equipment

  • Oven
  • Blender
  • Saucepan
  • baking tray
  • Small Baking Tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (or 180°C for fan-assisted). Gather your baking trays and prepare for the next steps with your carrots and other ingredients.
  2. Take your reserved carrot peels and season them with a pinch of salt and pepper. Spread them out evenly in a small baking tin and roast for about 10 minutes until golden and crispy.
  3. In a large roasting tin, combine chopped carrots, onion, garlic, ginger, and red chili. Drizzle with vegetable oil, toss to coat, and roast for approximately 35 minutes until tender and caramelized.
  4. Heat a splash of vegetable oil in a small saucepan over medium heat. Add sliced ginger and red chili with mixed seeds. Sauté for around 2 minutes until fragrant and slightly toasted.
  5. Transfer the roasted vegetables to a blender. Add miso paste and vegetable stock, then blend until smooth and creamy.
  6. Pour the blended soup back into a saucepan over medium heat. Simmer for about 5 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.
  7. Ladle the soup into bowls and top with crispy carrot peels and chopped spring onions. Drizzle chili ginger oil over each serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 600mgPotassium: 850mgFiber: 8gSugar: 6gVitamin A: 9000IUVitamin C: 35mgCalcium: 80mgIron: 1.5mg

Notes

Perfectly roasted veggies and proper seasoning ensures a delicious soup. Adjust spice level and consistency to your preference.

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