Miso Carrot Soup

SERVES 2

READY IN 40 MINUTES

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What could be better to brighten up this cold January day than a comforting bowl of this bright and vibrant Miso Carrot Soup. I’ve topped mine with roasted carrot slices and toasted cashews for added texture and deliciousness.

The Recipe

Ingredients

1 tbsp of sesame oil

4 garlic cloves, sliced

1 thumb of ginger

2 tbsp of white miso paste

500g of carrots

400ml of veggie stock

1 can of coconut milk

Directions

Place the oil, garlic and ginger in a large pot and stir for a minute on a medium heat
Add in the carrots cook for a further minute, pour over the stock, coconut milk and add in the miso, simmer for 30 minutes then blend until smooth.
Optionally: pan fry thinly sliced carrot in olive oil until caramelised, in the same pan toast a handful of cashews and sprinkle over some chopped coriander or parsley