Carrot Soup: Your Cozy Vegan Comfort Bowl Recipe

Introduction

This creamy carrot soup is a perfect cozy bowl of vegan comfort. Packed with vibrant flavors from ginger, garlic, and miso, it’s both nourishing and satisfying on chilly days.

Ingredients

• 4 cups carrots (chopped)
• 1 tablespoon olive oil (or coconut oil for flavor)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 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 (adjust to taste)
• 1 can coconut milk (full-fat recommended)
• Salt, to taste
• Pepper, to taste
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat.
2. Step 2: Sauté diced onion for 5-7 minutes until translucent.
3. Step 3: Add minced garlic and grated ginger, cooking for an additional minute.
4. Step 4: Stir in chopped carrots and cook for another 5 minutes.
5. Step 5: Add vegetable broth and bring the mixture to a simmer.
6. Step 6: Use an immersion blender to blend the soup until smooth.
7. Step 7: In a small bowl, mix miso paste with a ladle of hot soup to dissolve, then stir it back into the pot.
8. Step 8: Incorporate coconut milk and soy sauce, mixing well.
9. Step 9: Season with salt, pepper, and sriracha to taste.
10. Step 10: Serve hot, garnished with chopped green onions and cilantro.

Tips & Variations

• For a spicier kick, add more sriracha or a pinch of red pepper flakes.
• Substitute coconut milk with cashew cream for a different creamy texture.
• If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without miso paste?

Miso paste adds a unique umami flavor, but if you don’t have it, you can substitute with a splash of tamari or soy sauce and a teaspoon of nutritional yeast to enhance depth.

Is this soup suitable for a gluten-free diet?

Yes, by using tamari instead of soy sauce and ensuring your vegetable broth is gluten-free, this soup can easily be made gluten-free.

Carrot Soup: Your Cozy Vegan Comfort Bowl Recipe

Print Recipe

★★★★★

5 from 122 reviews

This cozy vegan carrot soup is a comforting bowl of warmth perfect for any season. Made with fresh carrots, fragrant ginger and garlic, and enriched with creamy coconut milk and flavorful miso, this soup delivers a smooth, savory-sweet taste with a gentle spicy kick from sriracha. It’s gluten-free, wholesome, and easy to prepare on the stovetop, making it an ideal healthy meal or starter.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

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Vegetables and Aromatics

• 4 cups Carrots (chopped)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (fresh, grated)
• 1/4 cup Chopped Green Onions
• 1/4 cup Chopped Cilantro

Liquids and Seasonings

• 1 tablespoon Olive Oil (or coconut oil for flavor)
• 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)
• 1 can Coconut Milk (full-fat recommended)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Heat Oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
2. Sauté Onions: Add diced onions to the pot and cook for 5-7 minutes until translucent and soft, which helps develop the soup’s base flavor.
3. Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for an additional minute to release their aromas and flavors.
4. Cook Carrots: Add the chopped carrots and sauté for another 5 minutes to slightly soften and meld flavors.
5. Add Broth: Pour in the vegetable broth and bring the mixture to a simmer, allowing the carrots to cook through.
6. Blend Soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy.
7. Dissolve Miso: Mix miso paste with a ladle of hot soup separately to dissolve it fully, then stir it back into the pot to avoid clumps and ensure even flavor distribution.
8. Add Coconut Milk and Soy Sauce: Stir in coconut milk and soy sauce, blending well to enrich the soup with creaminess and umami.
9. Season: Taste and season with salt, pepper, and sriracha as desired to balance the flavors and add a hint of spiciness.
10. Serve: Ladle the hot soup into bowls and garnish with chopped green onions and cilantro for freshness and color.

Notes

• You can substitute tamari for soy sauce to make this recipe gluten-free.
• Use full-fat coconut milk for a richer, creamier texture.
• Adjust the amount of sriracha to control the spice level.
• If you don’t have an immersion blender, carefully blend the soup in batches in a countertop blender.
• Low-sodium vegetable broth helps control the saltiness of the soup.
• Adding fresh herbs like cilantro and green onions enhances freshness and presentation.

Keywords: Carrot soup, vegan soup, coconut milk soup, miso soup, healthy soup, comforting vegan meals