Description
Warm, comforting, and silky smooth, this vegan carrot soup gets a boost of umami from miso paste and coconut milk.
Ingredients
Scale
- 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