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Spicy Miso Carrot Soup

Spicy Miso Carrot Soup
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Indulge in the warmth and comfort of Spicy Miso Carrot Soup, a velvety bowl of goodness that’s not only delicious but also packed with nutrients. This silky soup combines sweet roasted carrots with savory miso and a zesty kick from chili ginger oil, creating an inviting dish perfect for chilly evenings or family gatherings. Quick to prepare and made with wholesome ingredients, this recipe offers an effortless way to sneak more vegetables into your meals. Plus, it’s versatile—feel free to adjust the spices or add toppings to suit your taste. Once you try it, you’ll find everyone asking for seconds!

Ingredients

Scale
  • 1 kg carrots, peeled and sliced
  • 1 medium onion, cut into eighths
  • 4 cloves garlic
  • 3 cm fresh ginger
  • 1 red chili
  • 3 tbsp miso paste
  • 1.6 L vegetable stock
  • Vegetable oil, salt, and pepper

Instructions

  1. Preheat oven to 200°C (180°C fan). Peel and slice carrots, reserving peels. Cut onion, smash garlic, slice ginger and chop red chili.
  2. Roast carrot peels in a small roasting tin with salt, pepper, and vegetable oil for about 10 minutes until crispy.
  3. In a large roasting tin, combine carrots, onion, garlic, ginger, and chili. Season with salt and pepper; drizzle with oil and roast for 35 minutes.
  4. For the chili ginger oil: Slice additional ginger and chili; heat vegetable oil in a saucepan over medium heat. Cook ginger and chili for one minute; add mixed seeds for another minute.
  5. Blend roasted veggies with miso paste and vegetable stock until smooth.
  6. Simmer blended soup for five minutes over medium heat; taste and adjust seasoning if needed.
  7. Serve topped with crispy carrot peels, sliced spring onions, and drizzled with chili ginger oil.

Nutrition

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