Spicy Miso Carrot Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 kg (35¼ oz) carrots, peeled and sliced (about 7.8 cups / 2 lb)
02 -
1 medium onion, cut into eighths
03 -
4 cloves garlic, smashed
04 -
3 cm fresh ginger, thinly sliced
05 -
1 red chilli, roughly chopped
06 -
3 tbsp miso paste
07 -
1.6 L vegetable stock
08 -
Vegetable oil for roasting
09 -
Salt and pepper to taste
→ Chilli Ginger Oil
10 -
1½ cm fresh ginger, cut into matchsticks
11 -
1 red chilli, thinly sliced
12 -
4 tbsp vegetable oil
13 -
2 tbsp mixed seeds
→ Garnish
14 -
2 spring onions, sliced
15 -
Reserved carrot peels, roasted
# Instructions:
01 -
Heat your oven to 200°C / 180°C fan.
02 -
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.
03 -
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 minutes or until crisp.
04 -
Place the sliced carrots, onion, garlic, ginger, and chilli in a large roasting tin. Season with salt and pepper, drizzle with vegetable oil and toss to coat. Roast for 35 minutes, or until the carrots are tender.
05 -
Slice the additional 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.
06 -
Transfer the roasted vegetables to a blender. Add the miso paste and vegetable stock and blend until smooth.
07 -
Pour the blended soup into a saucepan and simmer over medium heat for 5 minutes. Taste and adjust the salt level as needed.
08 -
Divide the soup between bowls. Top with a handful of crispy carrot peels and sliced spring onions, then finish with a spoonful or two of the chilli ginger oil.
# Notes:
01 -
Reserve carrot peels for a crispy garnish that adds texture and reduces waste.
02 -
The chilli ginger oil can be made ahead and stored in an airtight container for up to 3 days.