Ingredients
Scale
- 4 cups chopped carrots
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 3 tablespoons miso paste (red or white)
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon sriracha (to taste)
- 1 can full-fat coconut milk
- Salt and pepper to taste
- Chopped green onions for garnish
- Chopped cilantro for garnish
Instructions
- In a large pot over medium heat, warm the olive oil. Sauté the diced onion until translucent (about 5 minutes). Add garlic and ginger; cook until fragrant (about 1 minute).
- Stir in chopped carrots and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for about 15 minutes until the carrots are tender.
- Remove from heat and blend until smooth using a blender or immersion blender.
- Return blended soup to low heat; whisk in miso paste until dissolved. Add coconut milk, soy sauce, and sriracha; mix well.
- Season with salt and pepper to taste. Ladle into bowls and garnish with chopped green onions and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 7g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg