Description
A delicious and creamy carrot soup enriched with coconut milk and miso, perfect for a cozy meal.
Ingredients
Scale
- 4 cups Carrots (Fresh and firm)
- 2 tablespoons Olive Oil (Can substitute with neutral oil)
- 1 medium Onion (Chopped)
- 3 cloves Garlic (Minced)
- 1 tablespoon Ginger (Fresh, minced)
- 4 cups Vegetable Broth (Homemade recommended)
- 3 tablespoons Miso Paste (Red or white miso)
- 2 tablespoons Soy Sauce/Tamari (Use tamari for gluten-free)
- 1 tablespoon Sriracha/Chili Paste (Adjust to taste)
- 1 can Coconut Milk (Full-fat or light)
- to taste Salt
- to taste Pepper
- 2 tablespoons Chopped Green Onions (Fresh)
- 2 tablespoons Cilantro (Chopped)
Instructions
- Heat Olive Oil: In a large pot, drizzle olive oil and warm it over medium heat until shimmering.
- Sauté Aromatics: Add the diced onion and cook until it turns translucent, about 5-7 minutes. Add minced garlic and ginger, cooking for an additional minute.
- Add Carrots: Stir in the chopped carrots, letting them cook for another 5 minutes.
- Pour Vegetable Broth: Add the vegetable broth, bringing it to a gentle simmer. Cover and cook for 15-20 minutes until carrots are tender.
- Blend Soup: Use an immersion blender to puree the soup until smooth.
- Add Miso Paste: Dissolve the miso paste in a ladleful of hot soup and stir it back into the pot.
- Incorporate Coconut Milk: Stir in the coconut milk and tamari/soy sauce, adding Sriracha or chili paste to taste.
- Season: Taste and add salt and pepper as needed.
- Serve: Ladle into bowls and garnish with green onions and cilantro.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For added texture, you can serve it with toasted coconut flakes on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl