Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 200°C (or 180°C for fan-assisted).
- Toss the reserved carrot peels with vegetable oil and salt, spread on a tin and roast for about 10 minutes.
- Combine sliced carrots, chopped onion, minced garlic, grated ginger, and sliced chili in a roasting tin. Drizzle with oil, season, and roast for approximately 35 minutes.
- Heat a saucepan and add oil, then stir in sliced ginger, chili, and mixed seeds. Cook for about 2 minutes before seasoning.
- Blend the roasted vegetables with miso paste and vegetable stock until smooth.
- Pour the mixture back into a saucepan and simmer for about 5 minutes, stirring occasionally.
- Serve the soup in bowls, topping with crispy carrot peels, spring onions, and chili ginger oil.
Nutrition
Notes
This soup is a heartwarming dish that can be easily adjusted with added ingredients.
