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Spicy Miso Carrot Soup

Spicy Miso Carrot Soup

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If you’re craving a heartwarming dish that’s both nourishing and full of flavor, Spicy Miso Carrot Soup is your answer! This delightful soup features the sweet essence of roasted carrots combined with the umami richness of miso and a hint of spice from chili ginger oil. Perfect for chilly evenings or cozy gatherings, this silky smooth soup is not only quick to prepare but also versatile enough to customize to your taste. Whether you enjoy it as a main course or paired with crusty bread or quinoa salad, it promises to be a crowd-pleaser. Enjoy a bowlful of comfort that’s easy to make ahead and store!

Ingredients

Scale
  • 1 kg carrots, peeled and sliced
  • 1 medium onion, cut into eighths
  • 4 cloves garlic, smashed
  • 3 cm fresh ginger, thinly sliced
  • 1 red chili, roughly chopped
  • 3 tbsp miso paste
  • 1.6 L vegetable stock
  • Vegetable oil for roasting
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 200°C (180°C fan). Peel and slice the carrots into 1cm pieces, reserving the peels. Place the peels in a small roasting tin, season with salt and pepper, drizzle with vegetable oil, and roast for about 10 minutes until crisp.
  2. In a large roasting tin, combine sliced carrots, onion, garlic, ginger, and chili. Season with salt and pepper, drizzle with vegetable oil, toss well, and roast for about 35 minutes until tender.
  3. For the chili ginger oil garnish: Slice additional ginger into matchsticks and thinly slice another red chili. Warm vegetable oil in a saucepan over medium heat; add matchstick ginger and sliced chili for about a minute until fragrant. Stir in mixed seeds for another minute before seasoning lightly.
  4. Once vegetables are roasted, blend them with miso paste and vegetable stock in a blender until smooth. Pour into a saucepan over medium heat and simmer for about five minutes.
  5. Serve the soup in bowls topped with crispy carrot peels, spring onions, and chili ginger oil.

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