Miso Carrot Chilli Oil

This bright zingy miso carrot soup turns ordinary carrots into a rich, taste-packed dish. The oven-roasted carrots get wonderfully sweet, working perfectly with savory miso and the kick from ginger-chili oil, making an impressive meal from everyday ingredients.

I came up with this soup while trying to use up too many carrots from my backyard plot. What started as just clearing out my fridge has turned into the number one dish my friends ask for when they come over for dinner.

Ingredients

• Carrots: 35¼ oz (about 2lb). They're the main attraction here. Go for sturdy, bright orange ones with tops still on for the freshest flavor
• Yellow onion: One medium. Creates the flavor base. The sweeter kinds really shine in this dish
• Garlic: 4 cloves. Adds richness and punch. Pick fresh ones with tight skins for best taste
• Fresh ginger: 3 cm piece. Gives that warm tingle. Look for smooth, firm chunks
• Red chili: Brings just the right amount of heat. Use more or less based on what you like
• Miso paste: 3 tbsp. Adds that can't-put-your-finger-on-it richness. White works for lighter flavor, red for stronger taste
• Vegetable stock: 1.6 L. Forms the soup base. Homemade tastes amazing but good store brands work great too
• Vegetable oil: For cooking and making the chili oil. Any mild type like canola works fine
• Mixed seeds: 2 tbsp. For the nice crunch. Try pumpkin, sunflower, or whatever you have around
• Spring onions: To finish it off fresh. Pick ones with bright green tops and crisp white ends

Step-by-Step Instructions

Preheat Oven:

Set your oven to 200°C (180°C fan). This heat will make the veggies turn sweet and golden without burning them, getting that perfect flavor balance.

Prepare Vegetables:

Take off carrot skins and cut them into 1cm rounds so they'll cook evenly. Don't toss those peels! Cut onion into eight chunks for good browning. Crush garlic to let the oils out. Slice ginger thinly and roughly chop the chili. Getting these cuts right means everything cooks properly.

Prepare Carrot Peels:

Grab those carrot peels you saved, put them on a small baking tray, sprinkle with salt and pepper, and pour a bit of oil over them. Mix them up until coated. This turns what most people throw away into a tasty topping with awesome crunch.

Roast Vegetables:

Put all other veggies on a bigger baking tray, add salt and pepper, and coat with oil. Bake for 35 minutes until carrots feel soft and have brown edges. Roasting makes them super sweet and creates flavors you just can't get from boiling.

Create Chili Ginger Oil:

Cut more ginger into tiny sticks and slice another red chili thin. Warm vegetable oil in a small pot, then drop in ginger and chili, letting them sizzle for one minute. Toss in mixed seeds and cook another minute until they start to smell toasty. Add salt and pepper, then set it aside to cool down. This oil adds brightness, heat, and texture to your soup.

Blend Soup:

Dump all your roasted veggies into a blender. Add miso paste and veggie stock, then whirl until completely smooth. The fast blender will make your soup silky without needing to add any cream.

Simmer and Season:

Pour your blended mix into a pot and let it bubble gently for 5 minutes. This short cooking time helps all the flavors come together perfectly. Taste it and add more salt if needed, but go easy since miso already has salt in it.

Serve and Garnish:

Pour the bright soup into bowls. Top with those crispy carrot peels for some crunch, spring onions for freshness, and a good drizzle of your chili ginger oil. The mix of smooth soup and crunchy toppings makes every bite interesting.

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Don't even think about skipping the chili ginger oil in this recipe. I tried that once thinking the soup would taste good enough on its own but quickly learned that the spicy zing is what takes this from basic carrot soup to something you can't stop eating. Now I make a double batch to pour over rice bowls and roasted veggies too.

Perfect Pairings

This colorful soup goes great with a chunk of crusty sourdough for dunking. The slight tang in the bread works magic with the sweet earthiness of the carrots. Want a full meal? Add a simple green salad with light dressing to balance the rich soup. The fresh greens provide just the right contrast to the warm, spicy flavors.

Make Ahead and Storage

This soup actually tastes better the next day after the flavors get friendly with each other. You can make it up to three days before and keep it in a sealed container in your fridge. When you want to eat it, warm it slowly in a pot and add a splash of water or stock if it's gotten too thick. Want to save it longer? Freeze portions for up to three months in freezer containers but wait to add the toppings until serving time.

Seasonal Adaptations

In summer when baby carrots are everywhere, try using those for a lighter, sweeter flavor. They're more tender so they'll need less time in the oven. During fall, throw in a small roasted sweet potato or some butternut squash for seasonal flair. Winter is the perfect time to add warming spices like a tiny bit of cinnamon or star anise when roasting, giving your soup a cozy holiday feel.

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The eye-catching mix of smooth soup and crunchy garnishes makes this dish both fancy and comforting, fitting for any meal from casual lunch to dinner party.

Frequently Asked Questions

→ Can I prepare this soup in advance?

Absolutely, the flavors get even deeper if made ahead. Keep it in an airtight container in the fridge for up to 3 days. The oil can sit at room temp for a week. When ready to eat, just reheat the soup gently and add fresh toppings.

→ Which miso paste works best for this?

White miso is the go-to here because it's light and sweet, blending perfectly with the carrot's natural flavor. If you're up for a stronger taste, red miso can work too—just adjust the amount to about 2 tablespoons since it's more intense.

→ Is this soup naturally vegan?

Yep! The ingredients are all plant-based, as long as your miso paste doesn't have bonito flakes (which come from fish). Double-check the label to be sure.

→ What's a non-spicy alternative to chilli?

If heat isn't your thing, skip the chilli or take the seeds out. Try smoked paprika for flavor without burn, or swap in roasted bell peppers for a sweet, flavorful option.

→ Can I freeze leftovers?

This soup freezes great for up to 3 months, just leave the toppings off. Let it thaw in the fridge overnight and warm it up gently on the stove. Make the garnishes fresh when you're ready to serve.

→ What sides go well with this soup?

Crusty sourdough, a leafy salad with a light dressing, or even veggie dumplings team up perfectly. Need something heartier? Add some soba noodles or a couple of rice balls for a complete meal.