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Spicy Miso Carrot Soup Recipe

Spicy Miso Carrot Soup Recipe
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★★★★★

5.1 from 29 reviews

This Spicy Miso Carrot Soup is a vibrant, comforting dish that combines roasted carrots and aromatic spices with the rich umami of miso paste. Featuring a homemade chilli ginger oil and crispy carrot peel garnish, this soup offers a perfect balance of heat and sweetness, ideal for a nourishing appetizer or light meal.

Ingredients

Scale

Main Ingredients

  • 1 kg (35¼ oz) carrots, peeled and sliced (about 7.8 cups / 2 lb)
  • 1 medium onion, cut into eighths
  • 4 cloves garlic, smashed
  • 3 cm fresh ginger, thinly sliced
  • 1 red chilli, roughly chopped
  • 3 tbsp miso paste
  • 1.6 L vegetable stock
  • Vegetable oil for roasting
  • Salt and pepper to taste

Chilli Ginger Oil

  • 1½ cm fresh ginger, cut into matchsticks
  • 1 red chilli, thinly sliced
  • 4 tbsp vegetable oil
  • 2 tbsp mixed seeds (such as sesame, pumpkin, and sunflower seeds)

Garnish

  • 2 spring onions, sliced
  • Reserved carrot peels, roasted

Instructions

  1. Preheat the oven: Heat your oven to 200°C (180°C fan). This ensures the vegetables roast evenly and develop a rich caramelized flavor.
  2. Prepare the vegetables: Peel and slice the carrots into 1cm pieces, reserving the peels. Cut the onion into eighths. Smash the garlic cloves, thinly slice the ginger, and roughly chop the red chilli to infuse flavor.
  3. Roast the carrot peels: Place the reserved carrot peels in a small roasting tin. Season with salt and pepper, drizzle with vegetable oil, and toss to coat evenly. Roast for 10 minutes until crisp, which will be used as a garnish.
  4. Roast the main vegetables: In a large roasting tin, combine the sliced carrots, onion, garlic, ginger, and chopped red chilli. Season with salt and pepper, drizzle with vegetable oil, and toss. Roast for 35 minutes or until the carrots are tender and caramelized.
  5. Make the chilli ginger oil: Slice the additional ginger into small matchsticks and thinly slice the red chilli. Heat vegetable oil in a small saucepan over medium heat. Add ginger and chilli and cook for 1 minute, then add mixed seeds and cook for another minute. Season with salt and pepper, then remove from heat and set aside to cool.
  6. Blend the soup: Transfer the roasted vegetables into a blender. Add the miso paste and vegetable stock, blending until completely smooth for a creamy texture and balanced flavor.
  7. Simmer the soup: Pour the blended soup into a saucepan and simmer over medium heat for 5 minutes to meld flavors. Taste and adjust salt as needed.
  8. Serve: Divide the soup among bowls. Garnish with a handful of crispy roasted carrot peels and sliced spring onions. Finish by drizzling a spoonful or two of the chilled chilli ginger oil over each bowl for an extra spicy, aromatic kick.

Notes

  • Roasting the carrot peels adds a delightful crispy garnish, reducing waste and enhancing texture.
  • Miso paste can vary in saltiness; adjust seasoning carefully to avoid oversalting.
  • The chilli level can be modified by reducing or omitting the chilli to suit milder palates.
  • Mixed seeds add crunch and nuttiness but can be omitted or substituted if allergies are a concern.
  • This soup keeps well refrigerated for up to 3 days and can be reheated gently to preserve flavors.

Nutrition

Keywords: spicy miso carrot soup, roasted carrot soup, miso soup, vegetarian soup, healthy soup, warming soup, Japanese flavors

Find it online: https://islawhite.com/spicy-miso-carrot-soup-recipe/