Carrot miso soup

Based on 68 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g carrots
onion
2 cloves garlic
10 g ginger
chili
2 tbsp coconut oil
750 ml vegetable stock
2½ tbsp light miso paste
lime (juice)
coconut milk for serving
cilantro for garnish
salt
pepper
Metric
Imperial

Utensils

  • vegetable peeler
  • cutting board
  • knife
  • large saucepan
  • hand blender
  • citrus press

Nutrition per serving

Cal
188
Protein
5 g
Fat
8 g
Carb
22 g
  • Step 1/4

    Peel and dice carrots. Chop onion, garlic, ginger, and chili.
    • 500 g carrots
    • onion
    • 2 cloves garlic
    • 10 g ginger
    • chili
    • vegetable peeler
    • cutting board
    • knife

    Peel and dice carrots. Chop onion, garlic, ginger, and chili.

  • Step 2/4

    Heat the coconut oil in a large saucepan and sauté the onion, garlic, ginger, and chili over medium heat.
    • 2 tbsp coconut oil
    • large saucepan

    Heat the coconut oil in a large saucepan and sauté the onion, garlic, ginger, and chili over medium heat.

  • Step 3/4

    Add the diced carrots to the pan and briefly sauté before adding the vegetable stock and bringing to a boil. Reduce heat and leave to simmer for approx. 20 min., or until the carrots soften slightly.
    • 750 ml vegetable stock

    Add the diced carrots to the pan and briefly sauté before adding the vegetable stock and bringing to a boil. Reduce heat and leave to simmer for approx. 20 min., or until the carrots soften slightly.

  • Step 4/4

    Remove the soup from the heat and purée with a hand blender. Return to heat and add the miso paste and lime juice. Simmer for 2 min. more. Add a dollop of coconut milk to each bowl, garnish with cilantro, and season with salt and pepper. Enjoy!
    • 2½ tbsp light miso paste
    • lime (juice)
    • coconut milk for serving
    • cilantro for garnish
    • salt
    • pepper
    • hand blender
    • citrus press

    Remove the soup from the heat and purée with a hand blender. Return to heat and add the miso paste and lime juice. Simmer for 2 min. more. Add a dollop of coconut milk to each bowl, garnish with cilantro, and season with salt and pepper. Enjoy!