Carrot Soup: Your Cozy Vegan Comfort Bowl Recipe
This comforting vegan carrot soup combines the natural sweetness of carrots with savory miso paste and creamy coconut milk for a smooth, flavorful bowl that’s perfect for chilly days. Enhanced with garlic, ginger, and a touch of sriracha, this creamy soup is both nourishing and easy to prepare, making it an ideal plant-based comfort food.
- 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
Main Ingredients
- 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)
- 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
Garnish
- 1/4 cup Chopped Green Onions
- 1/4 cup Chopped Cilantro
Instructions
- Heat the oil: In a large pot over medium heat, warm the olive oil until shimmering to prepare for sautéing the aromatics.
- Sauté onions: Add the diced onion to the pot and cook for 5-7 minutes, stirring occasionally, until the onions are translucent and soft.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Cook carrots: Add the chopped carrots to the pot and sauté for about 5 minutes to begin softening them.
- Add broth and simmer: Pour in the vegetable broth, bring the mixture to a simmer, cover, and cook until the carrots are tender, about 15 minutes.
- Blend the soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy.
- Dissolve miso paste: In a separate bowl or ladle, mix the miso paste with a small amount of hot soup to dissolve it fully, then stir it back into the pot for even flavor distribution.
- Add coconut milk and soy sauce: Pour in the full can of coconut milk along with the soy sauce, stirring well to combine.
- Season the soup: Taste and season with salt, pepper, and sriracha to your preferred spice level.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped green onions and cilantro for freshness and added texture.
Notes
- You can substitute miso paste with tamari or soy miso depending on your flavor preference.
- For a creamier texture, use full-fat coconut milk; light coconut milk will yield a thinner soup.
- Adjust sriracha quantity to control the spice level as per your taste.
- For a gluten-free version, ensure to use tamari instead of regular soy sauce.
- If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
Keywords: Carrot soup, vegan soup, creamy carrot soup, miso soup, coconut milk soup, healthy vegan recipes, easy vegan comfort food
