Carrot Miso Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Soup Base
4 cups Carrots chopped
1 tablespoon Olive Oil or coconut oil for flavor
1 medium Onion diced
3 cloves Garlic minced
1 tablespoon Ginger fresh, grated
For Flavoring
4 cups Vegetable Broth low-sodium recommended
3 tablespoons Miso Paste red or white
2 tablespoons Soy Sauce or tamari for gluten-free
1 tablespoon Sriracha or adjust to taste
For Creaminess and Seasoning
1 can Coconut Milk full-fat recommended
to taste Salt
to taste Pepper
For Garnishing
1/4 cup Chopped Green Onions
1/4 cup Chopped Cilantro
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Directions: |
Directions:Heat olive oil in a large pot over medium heat.
Sauté diced onion for 5-7 minutes until translucent.
Add minced garlic and grated ginger, cooking for an additional minute.
Stir in chopped carrots and cook for another 5 minutes.
Add vegetable broth and bring to a simmer.
Blend the soup using an immersion blender for a smooth consistency.
Mix miso paste with a ladle of hot soup to dissolve, then stir it back into the pot.
Incorporate coconut milk and soy sauce, mixing well.
Season with salt and pepper as needed.
Serve hot, garnished with green onions and cilantro. |
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Personal
Notes: |
Personal
Notes: I added a little mango habanero sauce to mine as well. I recently discovered adding coconut milks to soups for balance and a hint of sweetness and it is SO good. This soup, with the added mango habanero, is very spicy but so delicious.
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