This savory carrot soup blends the richness of red miso with a spicy ginger-chili kick. It features zero-waste roasted carrot peels and crunchy air-fryer rice croutons for a satisfying texture.
List of ingredients
- 1kg carrots – peeled and sliced into 1cm rounds.
- 1 onion – cut into eighths.
- 4 garlic cloves – smashed.
- 3cm fresh ginger – thinly sliced.
- 1 red chilli – roughly chopped.
- 3 tbsp red miso paste – provides a deep, salty umami base.
- 1.5L vegetable stock – use a low-sodium variety to better control the salt.
- 500g cooked jasmine rice – for the crispy croutons.
- 1 tbsp toasted sesame seeds – for rice seasoning.
- 2 tsp red pepper flakes – for rice seasoning.
- 1.5cm ginger – cut into small matchsticks for the oil.
- 1 red chilli – thinly sliced for the oil.
- 4 tbsp vegetable oil – divided for roasting and frying.
- 2 tbsp mixed seeds – for the aromatic infused oil.
- 2 spring onions – thinly sliced for garnish.
step-by-step instructions
- Prepare the rice: If you are making the optional crispy rice croutons, cook the jasmine rice following the packet instructions and set aside.
- Preheat the oven: Set your oven to 200°C (180°C for fan-assisted ovens).
- Prep the vegetables: Peel the carrots and cut them into 1cm slices, making sure to reserve the peels. Cut the onion into eighths, smash the garlic cloves, thinly slice the ginger, and roughly chop the red chilli.
- Roast the peels: Place the reserved carrot peels in a small roasting tin. Season with salt and pepper, drizzle with vegetable oil, toss to coat, and roast for 10 minutes or until they are crisp.
- Roast the main vegetables: Put the sliced carrots, onion, garlic, ginger, and chilli in a large roasting tin. Season with salt and pepper, drizzle with vegetable oil, toss, and roast for 35 minutes until the carrots are tender.
- Make the rice croutons: Heat the air fryer to 180°C. Mix the warm rice, red pepper flakes, and toasted sesame seeds in a bowl. Line a tin with parchment paper, add the rice, and push it down with a wooden spoon to create one even, compact layer. Let it cool fully before cutting into squares. Drizzle the squares with oil and air fry for 7-15 minutes until golden and crispy.
- Prepare the chilli ginger oil: Heat vegetable oil in a small saucepan. Add the ginger matchsticks and sliced chilli and cook for 1 minute, then stir in the mixed seeds and cook for another minute. Season with salt and pepper to taste and let the oil cool.
- Blend and simmer: Transfer the roasted vegetables from the roasting tin into a blender. Add the red miso paste and vegetable stock, then blitz until the mixture is completely smooth. Pour the soup into a saucepan and simmer over medium heat for 5 minutes. Taste and adjust the salt level as preferred.
- Assemble and serve: Divide the soup between bowls. Top each serving with a handful of crispy carrot peels, sliced spring onions, and a spoonful or two of the chilli ginger oil.
Expert Tips for the Best Texture
Use a High-Power Blender for Maximum Smoothness
To achieve a professional, velvety consistency, use a high-speed blender rather than a handheld immersion blender. This ensures that the roasted fibrous bits of ginger and garlic are fully emulsified into the soup.
Avoid Over-Processing the Soup
Blitz the vegetables just until smooth to prevent the soup from becoming too aerated or frothy. Over-blending can introduce too much air, which may change the mouthfeel and cause the soup to separate during reheating.
Achieving the Perfect Roast
Ensure the vegetables are spread in a single layer in the roasting tin. If the pan is overcrowded, the vegetables will steam instead of roasting, which reduces the caramelization and depth of flavor.
Managing the Salt Level with Miso
Miso paste varies significantly in saltiness between different brands. Always add the miso gradually and taste the soup before adding any additional salt to avoid over-seasoning the dish.
Ingredient Substitutions and Alternatives
Using White Miso Instead of Red
If you prefer a milder, sweeter profile, you can substitute red miso with white or yellow miso. Keep in mind that red miso provides a deeper, more fermented punch that balances the sweetness of the carrots.
Alternative Grains for Crispy Croutons
While jasmine rice is traditional, you can use sushi rice for a stickier, crunchier crouton or quinoa for a gluten-free alternative. Simply follow the same compacting and air-frying process.
Adding Other Root Vegetables
To add more complexity, replace a portion of the carrots with butternut squash or parsnips. These vegetables roast similarly and blend into a smooth puree that complements the miso flavor.
Stock Options for Extra Depth
If you do not have vegetable stock, a light mushroom broth can add an extra layer of umami. Ensure the broth is unsalted to maintain control over the overall seasoning of the soup.
Adjusting the Heat Levels
Reducing the Spicy Kick
For a milder version, remove the seeds from the red chillies before chopping them. You can also reduce the amount of red pepper flakes in the rice croutons to lower the overall heat.
Increasing the Intensity
To make the soup spicier, add a teaspoon of sriracha or gochujang to the blender. These fermented pastes pair well with miso and provide a lingering warmth.
Experimenting with Chili Varieties
Substitute the red chilli with a bird’s eye chilli for a sharper heat or a chipotle pepper for a smoky undertone. Each variety will slightly shift the flavor profile of the final dish.
Serving and Pairing Suggestions
Complementary Side Dishes
Serve this soup with steamed edamame beans or a side of pickled ginger to cleanse the palate. A light cucumber salad with rice vinegar also provides a refreshing contrast to the rich soup.
Plating for Visual Appeal
Drizzle the chilli ginger oil in a spiral pattern on top of the soup for a professional look. Place the rice croutons in a small cluster in the center to create height and contrast.
Adding Fresh Herb Garnishes
While spring onions are recommended, fresh cilantro or Thai basil can add a bright, aromatic finish. These herbs cut through the richness of the miso and roasted vegetables.
Storage and Preservation
Refrigerating the Soup
Store the blended soup in an airtight container in the refrigerator for up to 4 days. Keep the crispy croutons and roasted peels in separate airtight containers to maintain their crunch.
Freezing the Soup Base
The soup base freezes exceptionally well for up to 3 months. Avoid freezing the soup with the oil or garnishes already added, as the oil may separate and the textures will degrade.
Keeping Croutons Crispy
Store the rice croutons in a glass jar with a piece of parchment paper between layers. If they soften in the fridge, pop them back into the air fryer for 2 minutes to restore the crunch.
Storing the Infused Oil
The chilli ginger oil can be kept in a sterilized glass bottle in the fridge for two weeks. Gently warm the oil before drizzling if it has solidified slightly in the cold.
Reheating Guidelines
Stovetop Reheating Method
Place the soup in a pot over medium-low heat, stirring occasionally. If the soup has thickened too much in the fridge, add a splash of water or vegetable stock to loosen the consistency.
Microwave Heating Tips
Heat the soup in 1-minute intervals, stirring between each session. This ensures the heat is distributed evenly and prevents hot spots that could scorch the miso.
Preventing Separation During Reheating
Heat the soup slowly to avoid breaking the emulsion of the blended vegetables. Stirring vigorously while heating helps keep the texture smooth and cohesive.
Make-Ahead Strategy
Preparing the Vegetable Base
You can roast the vegetables and blend the soup a day in advance. Simply store the blended puree in the fridge and simmer it with the stock when you are ready to serve.
Pre-making the Infused Oil
The chilli ginger oil can be made several days early. This allows the flavors of the ginger and chilli to infuse more deeply into the oil, enhancing the final taste.
Batch Cooking for Meal Prep
Double the recipe to create a week’s worth of lunches. Portion the soup into individual containers, but only add the fresh garnishes and crispy elements immediately before eating.
Troubleshooting Common Issues
Soup is Too Thin or Watery
If the consistency is too light, simmer the soup for an additional 10-15 minutes without a lid to reduce the liquid. Alternatively, blend in a small piece of roasted potato to thicken the base.
The Soup Tastes Too Salty
If the miso and stock have made the soup too salty, stir in a squeeze of lime juice or a teaspoon of maple syrup. The acidity or sweetness helps balance out the excessive sodium.
Croutons Are Not Getting Crispy
Ensure the rice is properly compacted and fully cooled before cutting and frying. If they remain soft, increase the air fryer temperature by 10°C and fry for an additional 3-5 minutes.
Miso Paste Is Not Incorporating
If you see clumps of miso in the soup, ensure you are using a high-power blender. If you don’t have one, whisk the miso with a small amount of warm stock to create a smooth slurry before adding it to the pot.
Frequently Asked Questions
Can I make this soup without an air fryer?
Yes, you can bake the rice squares in the oven at 180°C for 15-20 minutes or pan-fry them in a skillet with a thin layer of oil until golden on all sides.
Is this soup suitable for a vegan diet?
Yes, this recipe is entirely plant-based. All ingredients, including the miso and vegetable stock, are vegan-friendly.
What can I add to make the soup more filling?
To add more protein and bulk, stir in some cooked red lentils or chickpeas. These additions blend well with the flavors and make the soup a more substantial meal.
Can I use white miso instead of red?
You can use white miso, but the flavor will be milder and sweeter. Red miso is recommended for this specific recipe to provide the necessary depth and saltiness to balance the carrots.
Print
Spicy Miso Carrot Soup with Crispy Rice Croutons
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This soup is so warm and comforting, with minimal waste as the crispy carrot peels are roasted for extra crunch! We’ve also added some air fryer crispy rice croutons, but you can skip those if you’re in a rush.
Ingredients
- 1kg Carrot
- 1 Onion
- 4 Clove Garlic
- 3cm Fresh Ginger
- 1 Red Chilli
- 3tbsp Red Miso Paste
- 1.5L Vegetable Stock
- 500g Cooked Jasmine Rice
- 1tbsp Toasted Sesame Seeds
- 2tsp Red Pepper Flakes
- 1.5cm Ginger
- 1 Red Chilli
- 4tbsp Vegetable Oil
- 2tbsp Mixed Seeds
- 2 Spring Onion
Instructions
- Step: If you’re making the crispy rice croutons (optional), cook the rice following packet instructions.
- Step: Heat your oven to 200°C / 180°C fan.
- Step: Peel and cut the carrots into 1cm slices, reserving the peels. Cut the onion into eighths. Smash the garlic cloves. Thinly slice the ginger. Roughly chop the red chilli.
- Step: Place the carrot peels in a small roasting tin. Season with salt and pepper, drizzle with vegetable oil and toss to coat. Roast for 10 mins or until crisp.
- Step: Place the remaining veg in a large roasting tin. Season with salt and pepper, drizzle with vegetable oil and toss to coat. Roast for 35 mins, or until the carrots are tender.
- Step: Meanwhile, heat the air fryer to 180°C. Mix the warm rice, pepper flakes and sesame seeds together in a bowl. Line a tin with parchment paper. Add the rice and push it down with a wooden spoon to compact into one even layer. Let it cool down fully before cutting into squares. Toss the rice squares in a drizzle of oil, then place into the air fryer. Air fry for 7-15 mins, until golden and crispy (if your croutons haven’t gotten crispy yet, air fry for another 4 mins).
- Step: Slice the ginger into small matchsticks and thinly slice the red chilli. Heat the vegetable oil in a small saucepan. Add the ginger and chilli and cook for 1 minute, then add the mixed seeds and cook for a further minute. Season with salt and pepper, to taste, then set aside to cool.
- Step: Transfer the contents of the roasting tin to a blender. Add the miso and vegetable stock and blitz until smooth. Pour into a saucepan and simmer over medium heat for 5 mins. Taste and adjust the salt level, to your liking.
- Step: Divide the soup between bowls. Top with a handful of crispy carrot peels and spring onions and finish with a spoonful or two of the chilli ginger oil, the tuck in and enjoy.
Notes
For those without an air fryer, rice croutons can be baked at 180°C for 15-20 minutes or pan-fried for 2-3 minutes per side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Roasting
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 8 g
- Sodium: 1150 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg