This vegan coconut carrot soup is warm, comforting, silky smooth and loaded with great flavor thanks to the miso.
I have a group of girls I meet with every couple of months (in soup season). We all make a batch of soup, freeze it in individual portions and trade them all. This Coconut Carrot Miso Soup was my contribution for our last round of swapping. It’s vegan! And so, so delicious.
Sometimes it’s hard to make vegan and vegetarian soups seem hearty enough, if you’re a carnivore. In my opinion, that means you need more fat. And one of my favorite ways to add healthy fat is coconut. And a little miso certainly makes things even better. I think this soup is at its best when it’s also got a swirl of olive oil and a dollop of pesto on top. Basil pesto would be great, but you can sub the carrot tops in for the basil to use all the parts of the food! It’s delicious. 
Miso Coconut Carrot Soup
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Warm, comforting, and silky smooth, this vegan carrot soup gets a boost of umami from miso paste and coconut milk.
Ingredients
- 15 large carrots
- 1 onion
- 6 garlic cloves
- 1 quarts (946 ml) vegetable broth
- 1 can full fat coconut milk
- 1 tsp grated fresh ginger
- 1 1/2 tsp salt
- 2 tbsp white miso
- 1 Tbsp corn starch
Instructions
- Preheat oven to 450°F (225°C).
- Toss carrots, onion, and garlic in vegetable oil and roast until easily pierced with a fork, about 20 minutes.
- Add roasted vegetables and pan juices to a stock pot or Dutch oven.
- Add vegetable broth and miso; bring to a simmer over medium heat.
- Carefully blend soup until smooth using a blender or immersion blender.
- Add coconut milk and blend to combine; work in batches if necessary.
- Return soup to stock pot, add salt and grated ginger; taste and check thickness.
- If desired, thicken soup: whisk cornstarch into about one cup of soup until dissolved; add to pot and boil for one minute. Repeat if needed.
Notes
- For a richer flavor, use homemade vegetable broth.
- To prevent scorching, blend the soup in batches, allowing the blender to cool slightly between batches.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Braising
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 5
- Protein: 4
Frequently Asked Questions
Can I substitute the miso in the Coconut Carrot Soup?
Yes, you can use tahini or a nut butter for a different flavor profile, but keep in mind that it will change the overall taste and creaminess of the soup.
What type of coconut milk should I use for the soup?
Full-fat coconut milk is recommended for a creamier texture, but you can use light coconut milk if you prefer a lower-fat option.
How can I use carrot tops in this recipe?
You can blend the carrot tops into a pesto to swirl on top of the soup, adding both flavor and reducing food waste.
When do u add the miso ?
Where is the miso? ?