Spicy Miso Carrot Soup

Posted on November 21, 2025

Easy Spicy Miso Carrot Soup: The Cozy Comfort You Need

I remember one particular evening when the skies turned gray and the wind outside howled like a pack of wolves. It was one of those days that just begged for a cozy blanket, the warm glow of fairy lights, and a comforting bowl of soup. My fridge was looking a little sparse (I mean, who hasn’t had those weeks where fresh produce is a distant memory?), but thankfully I had a good stash of carrots. There’s something warm and inviting about vegetables that are bright and orange, almost instantly cheering me up just by looking at them.

In the midst of trying to decide what to whip up, I stumbled onto this Spicy Miso Carrot Soup recipe. Honestly, I was hooked just by the name – who could resist that spicy-sweet combination, especially when paired with savory miso? It was a total leap of faith, but let me just say: it paid off!

What makes this soup truly special for me is how forgiving it is. You could toss in extra veggies, add a dash of this or that, and it would still taste fabulous. Plus, it’s easy, making it perfect for busy weeknights or when you’re in desperate need of a quick escape from the chaos of life. The combination of flavors — roasted carrots, the umami boost from miso, and the fiery kick from fresh chili — somehow manages to feel like a warm hug on a chilly evening.

So, grab that trusted kitchen towel, throw on some comfy socks, and let’s dive into this rich, velvety, healthy comfort food that you’ll want on repeat!

Why You’ll Love This Recipe

Quick and Easy: This soup comes together in about an hour, making it an ideal choice for your next easy weeknight dinner.
Feel-Good Comfort: Each spoonful is soothing and warm – it genuinely feels like a hug in a bowl.
Flexible: Make it your own! Want a mega veggie boost? Toss in some sweet potatoes or leafy greens.
Picky-Eater Approved: Even the kids could get on board, especially with those fun crispy carrot peels on top.
Great for Meal Prep: Double or triple the recipe and stash it away. It’s one of those quick family meals that just gets better in the fridge.
Leftovers for Days: This soup not only holds up but tastes even more delightful as the flavors meld over time.

What Makes This Recipe Special?

What I truly cherish about this recipe is its simplicity yet depth of flavor. Roasting the carrots and onions brings out a sweetness that’s hard to resist, and adding a bit of miso paste creates a complex, savory flavor that’s just magical. Ginger contributes a bit of zing, while the chili adds a subtle heat that’s invigorating but not overwhelming.

There’s a sensory delight in the process: from the soft sound of vegetables sizzling in the oven to that enticing aroma that wafts through the kitchen. No fancy techniques or complicated methods required – just a good knife and an oven!

Ingredients

For a deliciously cozy Spicy Miso Carrot Soup, here’s what you’ll need:

1 kg (35¼ oz) carrots, peeled and sliced (about 7.8 cups / 2 lb): The main star of our soup! Using fresh, bright carrots guarantees a naturally sweet flavor.
1 medium onion, cut into eighths: Onions create a savory base that rounds out the flavor profile beautifully.
4 cloves garlic, smashed: Garlic adds an aromatic layer that enhances the soup’s overall taste.
3 cm fresh ginger, thinly sliced: Ginger contributes a subtle warmth and spiciness that intermingles beautifully with the carrots.
1 red chilli, roughly chopped: Adds a delightful kick! Feel free to adjust the quantity based on your preference for heat.
3 tbsp miso paste: The umami powerhouse that builds our soup’s richness. I love the flavor profile of white or yellow miso for this recipe, but feel free to experiment!
1.6 L vegetable stock: Use a good quality stock for the best flavor. Homemade is fantastic, but store-bought works just fine.
Vegetable oil for roasting: Essential for caramelizing those lovely veggies.
Salt and pepper to taste: The foundation of all great cooking.
1½ cm fresh ginger, cut into matchsticks (for the topping): This gives a delightful fresh crunch to finish the soup.
1 red chilli, thinly sliced (for the topping): Another layer of that gorgeous heat.
4 tbsp vegetable oil: For frying the ginger and chili garnish.
2 tbsp mixed seeds: A delightful crunch! Sesame seeds, pumpkin seeds, or sunflower seeds will do the trick.
2 spring onions, sliced: For some freshness on top.
Reserved carrot peels, roasted: These delightful crisps will add a surprising and tasty twist!

Now, a quick word of caution: don’t shy away from the amount of garlic or ginger! I know that some might suggest “less is more,” but in this case, let your taste buds dance with flavor. If there’s one thing I learned from my first attempt, it’s that garlic can never be too much!

How to Make It Step-by-Step

Preheat your oven: Set that baby to 200°C / 180°C fan. That’s right; we’re about to get our roast on!
Prep the carrots: Peel and cut those carrots into 1 cm slices. Don’t toss the peels just yet; they’ll make a delightful topping later.
Cut the onion and smash the garlic: Cut the onion into eighths. For the garlic cloves, a satisfying smash with the flat of your knife will do just fine — no need for perfect mincing here!
Slice the fresh ginger: Thinly slice 3 cm of ginger and toss it in with the carrots and onions.
Chop the chilli: Roughly chop the red chili, allowing you to release a bit of that heat easily.
Make the carrot peels crispy: Place the reserved carrot peels in a small roasting tin. Drizzle with vegetable oil, season with salt and pepper, and give it a good toss. Roast them for about 10 minutes or until crisp. They transform into crunchy little gems!
Roast the vegetables: In a large roasting tin, combine the sliced carrots, onion, garlic, ginger, and chopped chili. Drizzle them with vegetable oil and toss until even. Season with salt and pepper. Roast for about 35 minutes or until the carrots are tender and caramelized. You’ll know they’re done when the kitchen smells so amazing, you can’t help but do a little dance.
Prepare the garnish: While the veggies are roasting, slice the additional ginger into matchsticks and thinly slice the red chili for the topping.
Make the ginger chili oil: In a small saucepan, heat the vegetable oil over medium heat. Add the sliced ginger and chili, cooking for about a minute until fragrant. Toss in those mixed seeds and cook for another minute. Add salt and pepper to taste, then set aside to cool.
Blend the soup: Once your vegetables are done roasting, transfer them to a blender. Add the miso paste and the vegetable stock. Blitz it until smooth – the colors will be vibrant orange, making you want to dive right in!
Simmer the soup: Pour that lovely mixture into a saucepan and simmer over medium heat for about 5 minutes. Taste it! Do you need a tad more salt? Adjust as necessary.
Serve and enjoy: Divide the soup into bowls. Top each bowl with those crispy carrot peels, sliced spring onions, and a spoonful (or two) of the ginger-chili oil.

Honestly, there’s something about seeing those little crispy bits and colorful toppings that makes it feel gourmet. Get ready for some serious flavor!

Tips for Best Results

Don’t skip the roasting! This step brings out an incredible depth of flavor that you just can’t achieve with boiling.
Adjust the heat: If you’re not a fan of spicy, use less chili, or pick a milder variety. Conversely, if spice is your love language, go for a serrano or even habanero.
Be liberal with the seasonings: Always taste and adjust your seasonings, especially with stock and miso paste, which can vary greatly in saltiness.
Experiment with fresh herbs: Toss in some cilantro or parsley right before serving for an extra freshness.

Ingredient Substitutions & Variations

Carrots: Swap out half the carrots for sweet potatoes or butternut squash for a different flavor.
Miso paste: If you don’t have any on hand, tahini or even peanut butter can lend creaminess, although you’ll miss out on that umami punch.
Chili: Try adding a spoonful of sriracha or hot sauce for an alternative heat source.
Vegetarian stock: If you have homemade chicken stock, it’s a tasty option too!

Serving Suggestions

For the ultimate cozy experience, I love pairing this soup with crusty bread or some homemade garlic toast. It’s perfect for dunking! And let’s be real – nothing rounds out this wholesome meal better than curling up in a warm blanket and catching up on your favorite rom-com. Add a glass of chilled white wine or even some homemade lemonade, and you have a lovely evening set.

Feeling extra, you could also serve a simple side salad for some freshness and crispness alongside your warm, velvety soup. Honestly? This soup is perfection with just about anything.

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How to Store and Reheat Leftovers

After the delightful feast, you’ll probably have some of this soup lingering around. No worries! Store it in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, just pop it on the stove over medium heat or blast it in the microwave.

One little tip: add a splash of water or vegetable stock when reheating to help it regain its velvety texture. You don’t want it getting too thick!

Make-Ahead and Freezer Tips

Want to prep ahead? You can make this soup in advance and freeze it! It holds up beautifully — simply cool and transfer it into freezer bags, laying them flat to save space. It should keep in the freezer for about 3 months. When you’re ready to enjoy, thaw it overnight in the fridge, then reheat as instructed.

Common Mistakes to Avoid

Skipping the roasting step: This is where the flavor magic happens! No shortcuts here, please!
Not tasting as you go: Seasoning is key! Don’t wait until the end to adjust. Give it a little taste and make it your own.
Over-blending: When blending your soup, just go until smooth! Too much blending can introduce air and can alter the texture.

Frequently Asked Questions

Can I make this soup gluten-free? Yes! Just ensure that your miso paste is gluten-free. There are brands available that omit any gluten derivatives.

What can I use instead of miso paste? You can use tahini or even a scoop of peanut butter for a different flavor, although it won’t replicate the umami character of miso.

Is this soup vegan? Yes, it’s naturally vegan, making it a perfect choice for anyone following a plant-based diet.

Can I add other veggies? Absolutely! Feel free to toss in leftover veggies like bell peppers, zucchini, or even leafy greens for an extra nutrient boost.

Cooking Tools You’ll Need

Roasting tin
Large blender (or immersion blender)
Small saucepan
Ladle
Chef’s knife and cutting board

Final Thoughts

This Spicy Miso Carrot Soup is more than just a recipe; it’s a little piece of comfort that can brighten those tough days or cozy nights spent at home. As one bowl leads to another, it weaves this warm narrative that tucks in flavors and memories.

If you have a sweet twist or some fresh additions, I’d love to hear about your version! Cooking is all about improvisation and finding what makes your heart flutter.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!