Ingredients
Scale
- 4 cups carrots, chopped
- 2 tablespoons miso paste
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ginger, minced
- 1–2 teaspoons chili paste (optional)
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped carrots with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and ginger, cooking for another minute.
- Add the roasted carrots to the pot along with the vegetable broth and miso paste.
- Bring to a simmer, then use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Stir in chili paste for additional heat if desired, then taste and adjust seasoning as needed.
- Serve warm, garnished with fresh herbs if using.
Notes
For extra creaminess, blend longer or add a splash of coconut milk. Adjust chili paste to control heat level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Roasting, Blending
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg