Spicy Miso Soup

This punchy spicy miso carrot soup turns ordinary carrots into a rich, flavor-loaded dish. The oven-baked carrots get amazingly sweet, working so well with the savory miso and spicy ginger-chili drizzle, making simple stuff taste like fancy restaurant food.

I whipped this soup up when I needed to use a bunch of carrots from my garden. What began as just clearing out my fridge has turned into the number one thing my friends ask for when they come over for dinner.

Ingredients

• Carrots: 35¼ oz (around 2lb). These steal the show. Go for hard, orange ones with tops still on for the freshest taste
• Yellow onion: One medium. Builds that tasty base. The sweeter kinds are really good here
• Garlic: 4 cloves. Gives warmth and richness. Pick fresh ones with tight skins for best taste
• Fresh ginger: 3 cm chunk. Adds that warm kick. Look for firm bits with unbroken skin
• Red chili: Gives just the right kick. Put more or less based on how spicy you like things
• Miso paste: 3 tbsp. Brings that rich umami. White miso is gentler while red packs more punch
• Vegetable stock: 1.6 L. Forms your soup base. Homemade rocks but good store stuff works fine too
• Vegetable oil: For cooking and the chili mix. Pick something plain like canola or grapeseed
• Mixed seeds: 2 tbsp. Adds crunch and goodness. Try pumpkin, sunflower, or sesame seeds
• Spring onions: For fresh topping. Pick ones with bright green tops and firm white bottoms

Cooking Directions

Warm Up Oven:

Get your oven going at 200°C (180°C fan). This hot temp will brown the veggies without burning them, giving that perfect sweet-deep flavor mix.

Get Veggies Ready:

Peel and cut carrots into 1cm circles so they cook evenly. Don't throw those peels away. Chop onion into eight parts for good browning. Crush garlic to let the oils out. Slice ginger thin and rough chop the chili. This prep makes sure everything cooks just right.

Fix Up Carrot Peels:

Spread those saved carrot peels on a small baking tray, add salt and pepper, and pour on some oil. Mix until they're all coated. This turns trash into a yummy, crunchy topping.

Cook Veggies:

Put all other veggies on a bigger baking tray, add salt and pepper, and coat with oil. Bake for 35 minutes until carrots get soft with brown edges. Baking makes the sugars come out and creates deep flavors you can't get from boiling.

Make Chili Ginger Oil:

Cut more ginger into tiny sticks and slice another red chili thin. Heat up vegetable oil in a small pot, then add ginger and chili, cooking just one minute until they smell good. Throw in mixed seeds and cook one more minute until they start to toast. Add salt and pepper, then let it cool. This oil brings brightness, heat, and texture to your soup.

Mix Soup:

Put all baked veggies in a blender. Add miso paste and vegetable stock, then blend until super smooth. The fast blender will mix everything up to make it silky without needing cream.

Heat and Taste:

Pour your blended soup into a pot and warm it gently for 5 minutes. This last cooking step lets all the flavors come together perfectly. Taste it and add salt if needed, but remember miso already has salt in it.

Dish Up:

Pour the bright soup into bowls. Top with crunchy carrot peels, spring onions for freshness, and plenty of that chili ginger oil. The mix of smooth soup and crunchy toppings makes every bite amazing.

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Don't skip that chili ginger oil - it totally changes the game. I left it out once thinking the soup would taste good enough without it, but quickly found out those hot, zingy notes are what turn this from basic carrot soup into something really special. Now I make extra to pour on everything from rice to roasted veggies.

Great Food Combos

This bright soup goes so well with crusty sourdough for dipping. The sour bread really works with the sweet, earthy carrots. For a full meal, throw in a simple green salad with light dressing to balance the rich soup. The fresh greens work perfectly against the warm, spicy flavors.

Prep Ahead and Keeping

This soup gets even better after a day as the flavors mix more. You can make it up to three days early and keep it in a sealed container in the fridge. When warming it up, heat slowly on the stove and add a bit of water or stock if it's gotten too thick. To keep it longer, freeze portions for up to three months in freezer containers but save the toppings to add fresh when serving.

Seasonal Variations

In summer when baby carrots are everywhere, try using those for a lighter, sweeter taste. They'll bake faster, so cut down cooking time. During fall, try adding a small baked sweet potato or squash for seasonal depth. Winter's perfect for throwing in warm spices like a bit of cinnamon or star anise when baking, giving your soup a holiday vibe.

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The striking difference between the smooth soup and crunchy toppings makes this dish both fancy and comforting, fitting for any meal.

Frequently Asked Questions

→ Can I prepare this soup in advance?

Definitely! The flavors get even better the next day. Refrigerate it in a sealed container for up to 3 days. You can make the ginger chilli oil separately, and it’ll stay good at room temperature for a week. Reheat gently and add fresh garnishes before serving.

→ Which type of miso is best to use?

White miso is the top choice here because its mild, sweet notes pair perfectly with carrots. If you'd rather use red miso, go easy on the amount—use around 2 tablespoons since it's bolder and more intense.

→ How do I ensure this soup remains vegan?

It already is! Just double-check that your miso paste doesn’t contain bonito (dried fish flakes), which is sometimes found in traditional fermented pastes.

→ What’s a good alternative to chilli if I want less heat?

If you’d rather skip the spice, remove the chilli seeds or leave it out. Instead, try smoked paprika for a flavorful kick or swap in bell peppers for a sweet twist in the oil.

→ Can I freeze leftovers?

Absolutely, this soup freezes like a dream! Store the base (without toppings) in portions for up to 3 months. Thaw overnight in the fridge, reheat slowly, and whip up fresh chilli oil and garnishes when you're ready to serve.

→ What sides work well with this soup?

Pair it with crusty sourdough bread, a light green salad with rice vinegar dressing, or crispy veggie gyoza. For something heartier, serve with Japanese rice balls (onigiri) or a handful of chilled soba noodles.