Ingredients
Scale
- 4 cups chopped carrots
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 cups vegetable broth
- 3 tablespoons miso paste
- 1 can coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha
- Salt to taste
- Pepper to taste
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion; sauté until translucent (about 5 minutes). Stir in garlic and ginger, cooking until fragrant (about 1 minute).
- Add chopped carrots; sauté for another 5 minutes.
- Pour in vegetable broth; bring to a boil then simmer until carrots are tender (about 15 minutes).
- Blend soup until smooth using an immersion blender or regular blender.
- Stir in miso paste, soy sauce, Sriracha, and coconut milk until well combined. Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg