Spicy Miso Carrot Blend (Print Version)

A vibrant blend of carrots, miso, and spice creating a comforting, flavorful meal.

# What You Need:

→ Vegetables

01 - 1 tbsp olive oil
02 - 1 medium onion, chopped
03 - 3 garlic cloves, minced
04 - 1 tbsp fresh ginger, grated
05 - 1.5 lb carrots, peeled and sliced
06 - 1 medium potato, peeled and diced

→ Broth & Flavor

07 - 5 cups vegetable broth
08 - 2 tbsp white or yellow miso paste
09 - 1 tbsp soy sauce
10 - 1-2 tsp sriracha or chili garlic sauce
11 - Juice of ½ lime

→ Garnish

12 - Fresh coriander, chopped
13 - Sliced spring onions
14 - Toasted sesame seeds

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes until translucent.
02 - Add garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in sliced carrots and diced potato. Sauté for another 5 minutes, stirring occasionally.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes until carrots are very tender.
05 - Remove pot from heat. Let cool slightly, then blend soup using an immersion blender until completely smooth.
06 - In a small bowl, whisk miso paste with a ladle of hot soup until dissolved. Stir this mixture back into the pot along with soy sauce and sriracha.
07 - Return to low heat and gently warm through; do not boil after adding miso. Stir in lime juice. Taste and adjust seasoning or spice as desired.
08 - Ladle into bowls and garnish with coriander, spring onions, and sesame seeds if desired.

# Expert Advice:

01 -
  • Its incredibly comforting but still feels light enough for any season
  • The miso adds umami depth that makes it taste like it simmered for hours
  • You can adjust the spice to match your mood perfectly
02 -
  • Never boil the soup after adding miso or youll lose its delicate probiotic benefits
  • Blending hot soup requires caution, always let it cool slightly first
03 -
  • Grating your ginger on a microplane releases more flavor than chopping
  • Toast your sesame seeds in a dry pan for 2 minutes before garnishing

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