Carrot Soup: Your Cozy Vegan Comfort Bowl Recipe
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.
- 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
Scale
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
- Heat Oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- 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.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for an additional minute to release their aromas and flavors.
- Cook Carrots: Add the chopped carrots and sauté for another 5 minutes to slightly soften and meld flavors.
- Add Broth: Pour in the vegetable broth and bring the mixture to a simmer, allowing the carrots to cook through.
- Blend Soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy.
- 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.
- Add Coconut Milk and Soy Sauce: Stir in coconut milk and soy sauce, blending well to enrich the soup with creaminess and umami.
- Season: Taste and season with salt, pepper, and sriracha as desired to balance the flavors and add a hint of spiciness.
- 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
