Ingredients
Scale
- 4 cups chopped carrots
- 1 tablespoon olive oil
- 1 medium diced onion
- 3 cloves minced garlic
- 1 tablespoon grated fresh ginger
- 4 cups low-sodium vegetable broth
- 3 tablespoons miso paste
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon Sriracha (adjust to taste)
- 1 can full-fat coconut milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion until soft (about 5 minutes), then add minced garlic and grated ginger for another minute.
- Add chopped carrots and vegetable broth; bring to a boil. Reduce heat and simmer until carrots are tender (approximately 15 minutes).
- Blend the soup until smooth using an immersion blender or regular blender.
- Return to low heat and stir in miso paste, soy sauce, Sriracha, and coconut milk. Season with salt and pepper to taste.
- Serve hot, garnishing with chopped green onions and cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg