Spicy Ginger Carrot and Pinto Beans Soup
Course: SoupsCuisine: fusion cuisineDifficulty: Easy2-3
servings30
minutes1
hourWarm up your winter with this hearty and flavorful Spicy Ginger Carrot and Pinto Beans Soup! Packed with the natural sweetness of carrots, the zing of fresh ginger, and a hint of smoky paprika, this vegan soup is both comforting and nutritious. The addition of protein-rich pinto beans and umami from red miso makes it a satisfying meal, perfect for chilly days. Blend it to silky smoothness and top with a drizzle of olive oil for a cozy, wholesome bowl of goodness. Whether you’re looking for a light lunch or a comforting dinner, this soup will keep you warm all season long!
Ingredients
1 red onion, peeled and chopped
400g carrot, chopped
100g pinto beans
30g fresh ginger, peeled and chopped
3 garlic cloves, peeled and chopped
1 tbsp red miso paste
1 tsp cumin seeds
1 tsp smoked paprika
1L water
Rapeseed oil (for cooking)
Sea salt flakes (to taste)
Ground black pepper (to taste)
Extra virgin olive oil (for drizzling)
Directions
- Sauté the vegetables: Heat a pot over medium heat with a little rapeseed oil. Add the chopped red onion, carrots, garlic, and ginger. Sauté until the vegetables are soft and lightly browned.
- Add spices: Stir in the pinto beans, cumin seeds, and smoked paprika. Cook for another 3-4 minutes until the spices are fragrant.
- Add miso and water: Mix in the red miso paste, then pour in 1 liter of water. Stir everything together, bring it to a boil, and then reduce the heat. Cover the pot and let the soup simmer for about 1 hour.
- Blend the soup: After cooking, use a stick blender or food processor to blend the soup until smooth. Taste and adjust seasoning with sea salt flakes and ground black pepper.
- Serve: Ladle the soup into bowls and drizzle with a bit of extra virgin olive oil before serving.
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