Ingredients
Scale
- 4 cups carrots (chopped)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (fresh, grated)
- 1 tablespoon olive oil (or coconut oil for flavor)
- 4 cups vegetable broth (low-sodium recommended)
- 1 can coconut milk (full-fat recommended)
- 3 tablespoons miso paste (red or white)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon Sriracha (or adjust to taste)
- to taste salt
- to taste pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Instructions
- Prepare vegetables: Chop carrots, dice onion, and mince garlic.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent. Stir in garlic and ginger for another minute.
- Cook carrots: Add chopped carrots and pour in vegetable broth; bring to a boil, then simmer for about 15 minutes until tender.
- Blend soup: Use an immersion blender to puree until smooth or transfer to a blender in batches.
- Add flavor: Return soup to heat, then stir in miso paste, coconut milk, soy sauce, and sriracha. Season with salt and pepper as desired.
- Serve: Ladle into bowls and garnish with chopped green onions and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Adjust the level of Sriracha based on your spice preference. Feel free to add other vegetables like bell peppers or spinach for extra nutrition. This soup can be made ahead of time; flavors improve when stored overnight.