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Zesty Carrot and Ginger Soup with Miso Twist

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This vibrant, nutrient-packed soup is bursting with zesty ginger, savory miso, and a hint of spice. The perfect combination of fresh carrots, ginger, miso paste, and coconut milk makes for a creamy and flavorful soup. Ideal for a cozy lunch or light dinner, this recipe is packed with flavor and great for those who love a little heat and a lot of comfort.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 6 medium carrots, peeled and sliced
  • 4 cups vegetable broth
  • 1 tablespoon white miso paste
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Salt and pepper to taste
  • 1/4 cup coconut milk (optional, for creaminess)
  • Fresh cilantro or parsley, for garnish
  • Lemon or lime wedges, for serving

Instructions

  • Sauté the Aromatics
    Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  • Cook the Carrots
    Add the sliced carrots to the pot and stir to coat them in the aromatic mixture. Cook for 3-4 minutes to enhance their natural sweetness.
  • Simmer the Soup
    Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and let the soup simmer for 20 minutes or until the carrots are tender.
  • Blend Until Smooth
    Use an immersion blender or transfer the soup to a blender in batches to purée until smooth and velvety. Return the soup to the pot.
  • Add the Miso Twist
    In a small bowl, whisk the miso paste with a few tablespoons of hot soup to dissolve. Stir the miso mixture back into the soup.
  • Season and Adjust
    Add ground turmeric, red pepper flakes (if using), and adjust the salt and pepper to taste. If desired, stir in coconut milk for added creaminess.
  • Serve and Garnish
    Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve with lemon or lime wedges for a zesty finish.

Notes

  • The soup is naturally vegan and gluten-free.
  • You can adjust the spiciness by adding more or less red pepper flakes based on your preference.
  • For extra creaminess, add more coconut milk or a dollop of coconut cream.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://deliceflash.com/zesty-carrot-and-ginger-soup-with-miso-twist/