Description
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
- Serving Size: 1 bowl (1/4 of the recipe)
- Calories: 175
- Sugar: 8g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg