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Spicy Miso Carrot Soup Recipe

Spicy Miso Carrot Soup Recipe
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★★★★★

4.8 from 26 reviews

This Spicy Miso Carrot Soup is a comforting and flavorful dish combining roasted carrots, miso paste, and a spicy chilli ginger oil. Roasted vegetables blended with savory miso create a smooth, umami-rich base, while the crunchy carrot peel garnish and aromatic chilli ginger oil add texture and heat. Perfect as a warming appetizer or light meal, it balances sweetness, spice, and earthiness in every spoonful.

Ingredients

Scale

Main Ingredients

  • 1 kg (35¼ oz) carrots, peeled and sliced (about 7.8 cups / 2 lb)
  • 1 medium onion, cut into eighths
  • 4 cloves garlic, smashed
  • 3 cm fresh ginger, thinly sliced
  • 1 red chilli, roughly chopped
  • 3 tbsp miso paste
  • 1.6 L vegetable stock
  • Vegetable oil for roasting
  • Salt and pepper to taste

Chilli Ginger Oil

  • 1½ cm fresh ginger, cut into matchsticks
  • 1 red chilli, thinly sliced
  • 4 tbsp vegetable oil
  • 2 tbsp mixed seeds

Garnish

  • 2 spring onions, sliced
  • Reserved carrot peels, roasted

Instructions

  1. Preheat the oven: Heat your oven to 200°C (180°C fan).
  2. Prepare vegetables: Peel and cut the carrots into 1cm slices, reserving the peels. Cut the onion into eighths. Smash the garlic cloves. Thinly slice the ginger. Roughly chop the red chilli.
  3. Roast carrot peels: Place the reserved carrot peels in a small roasting tin. Season with salt and pepper, drizzle with vegetable oil and toss to coat. Roast for 10 minutes or until crisp.
  4. Roast main vegetables: Place the sliced carrots, onion, garlic, ginger, and chilli in a large roasting tin. Season with salt and pepper, drizzle with vegetable oil, and toss to coat. Roast for 35 minutes, or until the carrots are tender.
  5. Make chilli ginger oil: Slice the additional ginger into small matchsticks and thinly slice the red chilli. Heat the vegetable oil in a small saucepan. Add the ginger and chilli and cook for 1 minute, then add the mixed seeds and cook for another minute. Season with salt and pepper to taste, then set aside to cool.
  6. Blend the soup: Transfer the roasted vegetables to a blender. Add the miso paste and vegetable stock and blend until smooth.
  7. Simmer the soup: Pour the blended soup into a saucepan and simmer over medium heat for 5 minutes. Taste and adjust the salt level as needed.
  8. Serve: Divide the soup between bowls. Top with a handful of crispy carrot peels and sliced spring onions, then finish with a spoonful or two of the chilli ginger oil.

Notes

  • Use vegetable stock for a vegetarian and vegan option.
  • Adjust the amount of red chilli if you prefer less or more heat.
  • Roasting the carrot peels adds a wonderful crispy texture to garnish the soup.
  • Miso paste adds umami and saltiness; adjust salt after adding miso to avoid over-salting.
  • Mixed seeds can be pumpkin, sunflower, or sesame—choose your favorite combination.
  • This soup can be made ahead and reheated gently.

Nutrition

Keywords: spicy miso soup, carrot soup recipe, roasted vegetable soup, vegan carrot soup, miso paste soup, healthy soup recipes

Find it online: https://recipeswithmia.com/spicy-miso-carrot-soup-recipe/