Ingredients
Equipment
Method
Preparation Steps
- Preheat the Oven to 200°C (180°C fan). Gather your ingredients.
- Toss reserved carrot peels with vegetable oil, salt, and pepper. Roast for about 10 minutes until crispy.
- Combine sliced carrots, onion, garlic, ginger, and red chili in a bowl with vegetable oil, salt, and pepper. Roast for 35 minutes until tender.
- Heat vegetable oil in a saucepan, add ginger, red chili, and mixed seeds. Cook for 2 minutes until fragrant.
- Blend roasted vegetables with miso paste and vegetable stock until creamy.
- Simmer the blended soup for 5 minutes, adjusting seasoning with salt and pepper.
- Serve soup in bowls, top with crispy carrot peels, spring onions, and drizzle with chili ginger oil.
Nutrition
Notes
This Spicy Miso Carrot Soup can be prepared in advance and stored for quick meals. Adjust the spice level to your preference.
