Carrot and Ginger Soup
Spicy Carrot and Ginger Soup is a flavorful and comforting soup made with a blend of aromatic ingredients and a touch of miso.
Servings: 4
Ingredients
- 2 tablespoon neutral flavored oil
- 1 medium onion, diced
- 6 cloves garlic, minced (about 1 tablespoon)
- 3 inches ginger, minced (about 4 tablespoons)
- 1 teaspoon chili flakes, or chili garlic oil
- ¼ cup white miso paste
- 2 pounds carrots, peeled and chopped
- 4 cups vegetable broth
- 2 teaspoons rice vinegar, or lime juice
- Optional toppings: black pepper, coconut cream, cilantro, scallions, chili crunch, chili oil, black sesame seeds
Instructions
- Heat Oil: In a large pot, heat the oil over medium heat.
- Cook Aromatics: Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic, minced ginger, and chili flakes or chili garlic oil. Cook for another 2 minutes, stirring frequently, until fragrant. Stir in the white miso paste and cook for 1-2 minutes, allowing the miso to incorporate and become fragrant.
- Add Carrots: Add the chopped carrots to the pot and stir to combine with the aromatics.
- Add Broth: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat, cover, and simmer for about 15-20 minutes, or until the carrots are tender. Check ever 7-10 minutes.
- Blend Soup: Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Be cautious of hot splashes.
- Adjust Flavors: Add the rice vinegar and taste the soup to adjust the seasoning as needed*. You can add more chili flakes for heat or more miso paste for a richer flavor. If the soup is too thick for your liking, you can thin it out with a bit more broth or water ½ a cup at a time.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as black sesame seeds, coconut cream, cilantro, scallions, chili crunch, or chili oil.
- Enjoy: Serve warm!
Notes
- I did not add additional salt to the soup as the miso is a source of sodium. However, you can add salt to adjust to your tastebuds!
- This soup does have a little bit of a kick to it! However, if you are unable to tolerate spice or are making this for your littles, omit the chili flakes.
Nutrition Info
Calories: 227kcal | Carbohydrates: 34g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 808mg | Potassium: 852mg | Fiber: 9g | Sugar: 14g | Vitamin A: 38053IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 1mg
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