Spicy Miso Carrot Soup

This vibrant spicy miso carrot soup transforms humble carrots into a luxurious, flavor-packed meal. The roasted carrots develop a deep sweetness that perfectly balances the savory miso and zippy ginger-chili oil, creating a restaurant-worthy dish from simple ingredients.

I first made this soup when trying to use up an abundance of carrots from my garden. What started as a simple clean-out-the-fridge meal has become one of my most requested dishes when friends come over for dinner.

Ingredients

• Carrots: 35¼ oz (about 2lb). These are the star of the show. Look for firm, bright orange carrots with their greens still attached for maximum freshness
• Yellow onion: One medium. Adds essential aromatic foundation. Sweet varieties work beautifully here
• Garlic: 4 cloves. Brings warmth and depth. Fresh cloves with tight papery skin offer the best flavor
• Fresh ginger: 3 cm piece. Adds a warming zing. Look for firm pieces with smooth skin
• Red chili: Adds the perfect heat balance. Adjust according to your spice preference
• Miso paste: 3 tbsp. Provides umami richness. White miso offers milder flavor while red gives deeper intensity
• Vegetable stock: 1.6 L. Creates the liquid base. Homemade is wonderful but high quality store bought works perfectly
• Vegetable oil: For roasting and the chili oil. Choose a neutral variety like canola or grapeseed
• Mixed seeds: 2 tbsp. Add texture and nutrition. Pumpkin, sunflower, or sesame all work wonderfully
• Spring onions: For fresh garnish. Look for perky green tops and firm white bases

Step-by-Step Instructions

Preheat Oven:

Heat your oven to 200°C (180°C fan). This relatively high temperature will help caramelize the vegetables without burning them, giving you that perfect balance of sweetness and depth.

Prepare Vegetables:

Peel and slice carrots into 1cm rounds ensuring even cooking. Remember to save those peels. Cut onion into eighths allowing for proper caramelization. Smash garlic cloves to release their oils. Thinly slice ginger and roughly chop the chili. This preparation ensures each vegetable cooks at the right rate.

Prepare Carrot Peels:

Place those reserved carrot peels on a small roasting tray, season with salt and pepper, and drizzle with oil. Toss until evenly coated. This step transforms what would be compost into a delicious garnish with incredible texture.

Roast Vegetables:

Arrange remaining vegetables on a larger roasting tray, season with salt and pepper, and coat with oil. Roast for 35 minutes until the carrots are tender with caramelized edges. The roasting process concentrates the natural sugars and creates complex flavors you simply cannot achieve through boiling.

Create Chili Ginger Oil:

Slice additional ginger into matchsticks and thinly slice another red chili. Heat vegetable oil in a small saucepan, then add ginger and chili, cooking for one minute until fragrant. Add mixed seeds and cook another minute until they begin to toast. Season with salt and pepper, then set aside to cool. This oil brings brightness, heat, and texture to the finished soup.

Blend Soup:

Transfer all roasted vegetables to a blender. Add miso paste and vegetable stock, then blend until completely smooth. The high speed of the blender will emulsify the soup giving it a silky texture without needing cream.

Simmer and Season:

Pour blended soup into a saucepan and gently simmer for 5 minutes. This final cooking step allows the flavors to meld together perfectly. Taste and adjust salt level to your preference remembering that miso already contains salt.

Serve and Garnish:

Ladle the vibrant soup into bowls. Top with crispy carrot peels for texture, spring onions for freshness, and a generous drizzle of the chili ginger oil. The contrast between the smooth soup and crunchy toppings creates a truly satisfying eating experience.

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The chili ginger oil is absolutely transformative in this recipe. I once skipped it thinking the soup would be flavorful enough on its own but learned quickly that those contrasting notes of heat and zingy freshness are what elevate this from a simple carrot soup to something truly special. Now I make extra to drizzle on everything from rice bowls to roasted vegetables.

Perfect Pairings

This vibrant soup pairs beautifully with crusty sourdough bread for dipping. The tanginess of the bread complements the sweet, earthy notes of the carrots. For a complete meal, add a simple green salad with a light vinaigrette to contrast the richness of the soup. The brightness of the greens provides the perfect counterpoint to the warm, spiced flavors.

Make Ahead and Storage

This soup actually improves with time as the flavors continue to develop. Make it up to three days ahead and store in an airtight container in the refrigerator. When reheating, gently warm on the stovetop adding a splash of water or stock if it has thickened too much. For longer storage, freeze portions for up to three months in freezer-safe containers but add the garnishes fresh when serving.

Seasonal Adaptations

During summer when young carrots are abundant, substitute those for a sweeter, more delicate flavor profile. Their tender nature means they'll roast more quickly, so reduce cooking time accordingly. In autumn try adding a small roasted sweet potato or butternut squash to add seasonal depth. Winter is perfect for adding warming spices like a pinch of cinnamon or star anise to the roasting pan, giving the soup a holiday feel.

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The vibrant contrast between the creamy soup and the crisp toppings makes this dish elegant yet comforting, perfect for any occasion.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes! This soup actually develops more flavor when made ahead. Store in an airtight container in the refrigerator for up to 3 days. The chilli ginger oil can be made separately and stored at room temperature for up to a week. Reheat the soup gently before serving and add fresh toppings.

→ What type of miso paste works best?

White miso paste is specified in this soup as it has a milder, sweeter flavor that complements the carrots beautifully. Red miso can be substituted for a stronger, more intense flavor, but use slightly less (about 2 tablespoons) as it's more potent.

→ Is there a way to make this soup vegan?

The soup is already vegan as it uses vegetable stock and plant-based ingredients. Just ensure your miso paste doesn't contain bonito (fish flakes), which some traditional varieties might include.

→ What can I substitute for the chilli if I don't want it spicy?

For a milder version, remove the seeds from the chilli or omit it entirely. You could substitute with a pinch of smoked paprika for flavor without heat, or use bell peppers for a sweet alternative in the oil.

→ Can I freeze this soup?

Yes, the soup base freezes well for up to 3 months. Freeze in portions without the toppings. Thaw overnight in the refrigerator and gently reheat, making fresh chilli ginger oil and garnishes just before serving for the best texture and flavor.

→ What are some good side dishes to serve with this soup?

This soup pairs beautifully with crusty sourdough bread, a simple green salad with rice vinegar dressing, or vegetable gyoza. For a heartier meal, serve with onigiri (Japanese rice balls) or a small portion of soba noodles.