Description
This vibrant soup offers a harmonious blend of sweet, savory, and subtly spicy notes. Carrots are simmered until tender, then blended into a smooth, creamy base. Miso paste introduces a rich umami depth, complemented by a gentle warmth from chili. The soup is elegantly garnished with fresh green onions, delicate shredded carrots, and a sprinkle of sesame seeds, adding both visual appeal and a pleasant textural contrast. A swirl of coconut milk provides a final touch of richness.
Ingredients
- 2 tablespoons sesame oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1.5 pounds carrots, peeled and roughly chopped
- 4 cups vegetable broth
- 2 tablespoons white miso paste
- 1–2 teaspoons sriracha or chili garlic sauce (adjust to taste)
- 1/2 cup full-fat coconut milk, plus extra for garnish
- Salt to taste
- Black pepper to taste
- For Garnish:
- 2 green onions, thinly sliced
- 1/4 cup shredded carrots
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
Instructions
- Heat sesame oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the carrots are very tender.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until completely smooth and creamy.
- Return the soup to the pot if using a standard blender. Remove from heat. In a small bowl, whisk the miso paste with a few tablespoons of the warm soup until smooth, then stir this mixture back into the main pot. This prevents the miso from clumping and preserves its beneficial properties.
- Stir in the sriracha or chili garlic sauce and 1/2 cup of coconut milk. Season with salt and black pepper to taste.
- Ladle the hot soup into bowls. Garnish each serving with sliced green onions, shredded carrots, white and black sesame seeds, and a swirl of additional coconut milk, if desired.
Notes
To maintain the beneficial probiotics in miso, always stir it into the soup after removing it from direct heat.
Adjust the amount of sriracha or chili garlic sauce to suit your preferred level of spice.
For an extra smooth soup, pass it through a fine-mesh sieve after blending.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 280
- Fat: 16g
- Carbohydrates: 30g
- Protein: 6g