When you want something cozy but not heavy, this Spicy Miso Carrot Soup delivers every time. It’s creamy from coconut milk, full of umami from miso, and gets a little kick from sriracha and ginger.
The carrots bring natural sweetness, balanced beautifully by salty miso and a hint of spice. One spoonful and you’ll feel that satisfying warmth that only a perfectly balanced soup can bring.
Table of Contents
Why You’ll Love This Miso Carrot Soup
This soup is simple, comforting, and just the right amount of adventurous.
- Creamy and dairy-free thanks to coconut milk
- Packed with antioxidants and vitamins
- The perfect balance of sweet, salty, and spicy
- Naturally vegan and gluten-free (if using tamari)
- Easy to make in one pot
- Great for meal prep or a light dinner
I first made this recipe after a chilly fall farmer’s market visit. The carrots were so fresh, I wanted to make something that let their flavor shine. Mixing miso and sriracha was my little experiment—and it worked. Now, it’s my go-to “feel good” soup when I want something warming and bright without being too rich.
Ingredients You’ll Need
This recipe’s strength lies in simple, nourishing ingredients layered with bold flavor.
For the Soup Base
- 4 cups carrots, chopped – fresh, earthy sweetness
- 1 tbsp olive oil (or coconut oil) – adds richness
- 1 medium onion, diced – for savory depth
- 3 cloves garlic, minced – boosts aroma and warmth
- 1 tbsp fresh grated ginger – adds brightness and spice
For Flavoring
- 4 cups low-sodium vegetable broth – light and balanced base
- 3 tbsp miso paste (red or white) – umami depth
- 2 tbsp soy sauce (or tamari) – enhances savory flavor
- 1 tbsp sriracha (or more to taste) – adds heat and tang
For Creaminess and Seasoning
- 1 can full-fat coconut milk – creamy, slightly sweet base
- Salt and pepper – to taste
For Garnishing
- ¼ cup chopped green onions – fresh and crisp contrast
- ¼ cup chopped cilantro – adds brightness and color
Optional Add-Ons or Substitutes
- Use roasted sweet potatoes instead of carrots for a heartier twist
- Swap coconut milk with cashew cream for a nutty note
- Add a splash of rice vinegar or lime juice for acidity
- Use gochujang instead of sriracha for a deeper Korean-style heat
- Stir in tofu cubes for added protein
- Drizzle sesame oil on top before serving for nutty aroma
Step-by-Step Instructions
This soup comes together beautifully in under an hour with just one pot and a blender.
- Sauté the aromatics.
Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and ginger, stirring for another minute until fragrant. (This base builds the soul of the soup.) - Add the carrots.
Stir in the chopped carrots and cook for 5 minutes to lightly caramelize them. This helps deepen their natural sweetness. - Add the broth and seasonings.
Pour in vegetable broth, then add soy sauce and sriracha. Stir to combine and bring to a simmer. Cover and cook for 20–25 minutes, or until the carrots are tender. - Blend until smooth.
Use an immersion blender to puree the soup until velvety. (Or transfer in batches to a blender—just be careful with the steam.) - Add miso and coconut milk.
Stir in miso paste and coconut milk over low heat. Do not boil after adding miso—it can lose flavor and nutrients. Adjust seasoning with salt, pepper, and extra sriracha if you want more spice. - Serve and garnish.
Ladle into bowls and top with chopped green onions, cilantro, and a swirl of coconut milk or olive oil for a finishing touch.
Quick reminders:
- Never boil miso; it changes the flavor and texture
- Adjust sriracha gradually—you can always add more
- Roast your carrots first if you want a smokier flavor
- Use full-fat coconut milk for the creamiest consistency
Expert Tips for Success
The secret to making Spicy Miso Carrot Soup restaurant-worthy lies in the details.
- Use fresh ginger and garlic for the best flavor kick
- Choose red miso for deeper umami or white for a milder taste
- Blend thoroughly for a silky texture
- Add miso at the end to preserve its probiotic benefits
- For a richer soup, reduce the broth slightly
- Don’t skip the garnish—it adds texture and freshness
- Serve with crusty bread or rice for a complete meal
If you love fusion-style soups, try my Miso Pasta or Roasted Tomato and Bell Pepper Pasta. Both capture that same balance of comfort and bold flavor that this soup delivers in every spoonful.
Serving Suggestions
This soup can stand on its own or pair beautifully with sides for a full meal.
- Serve with steamed rice or quinoa for a hearty combo
- Pair with a fresh salad or spring rolls for contrast
- Top with crispy tofu or roasted chickpeas for crunch
- Enjoy alongside Japanese Katsu Bowls for an Asian-inspired dinner
- Add toasted sesame seeds or chili oil for flair
- Serve in mugs for a cozy appetizer at gatherings
It’s the perfect recipe for cozy nights, dinner parties, or meal prep for the week—it reheats like a dream.
Storing and Reheating
This soup keeps beautifully, developing even deeper flavor as it rests.
How to Store It
- Store in airtight containers in the fridge for up to 5 days
- Freeze for up to 3 months in portioned containers
- Let cool completely before sealing
- Label and date for easy meal planning
How to Reheat It
- Reheat gently on the stovetop over medium-low heat
- Add a splash of water or broth to loosen if it thickens
- Stir occasionally to prevent scorching
- Microwave on 50% power in short intervals, stirring between each
- Add fresh garnish after reheating for that just-made taste
This soup keeps its bright color and creamy texture perfectly—ideal for busy weeks or cozy weekends.
Nutrition Information
Serving: 1 bowl | Calories: 180kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 600mg | Potassium: 650mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12000IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg
Frequently Asked Questions
Can I use another type of miso?
Yes, both red and white miso work. Red miso gives a stronger flavor, while white miso is milder and slightly sweeter.
Is it spicy?
It has a gentle kick from sriracha, but you can adjust to your liking or omit it for a mild version.
Can I make it without coconut milk?
Sure! Substitute with oat milk, almond milk, or even cashew cream for a different kind of creaminess.
Final Thoughts
Spicy Miso Carrot Soup is more than just a soup—it’s a bowl of comfort with character. The mix of miso’s umami, carrot’s sweetness, and coconut’s creaminess makes it a flavor journey worth every spoonful.
- Balance your flavors: sweet carrots, salty miso, and spicy heat
- Blend until silky for a professional touch
- Finish with a splash of citrus or fresh herbs for brightness
This soup feels like something crafted from heart and home—simple ingredients, bold results, and the kind of comfort that lingers long after the bowl is empty. That’s what Hearty Home Recipes is all about.
Spicy Miso Carrot Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic and grated ginger; cook 30 seconds until fragrant.
- Add chopped carrots and stir to coat. Cook for 5 minutes to start softening.
- Pour in vegetable broth. Add soy sauce (or tamari) and sriracha. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until carrots are tender.
- Use an immersion blender (or transfer carefully to a blender) to purée the soup until smooth.
- Over low heat, stir in miso paste until fully dissolved, then add coconut milk. Do not boil. Adjust seasoning with salt, pepper, and more sriracha if desired.
- Ladle into bowls, and garnish with chopped green onions and cilantro. Drizzle a bit of coconut milk or olive oil on top for added richness.
Nutrition
Notes
- Spice level can be adjusted by varying sriracha.
- Use coconut milk or nut‑based cream for a dairy‑free version.
