04 May Carrot, Miso & Coconut Soup

INGREDIENTS

• 1 brown onion, chopped
• 2 cloves garlic, chopped
• 2cm block ginger, peeled and grated
• 2 Tbsp olive oil
• 3 cups, peeled + sliced carrots 
• 1 litre vegetable stock 
• ½ can coconut milk 
• 1 Tbsp miso paste
• 1 Tbsp sesame oil
• 1 bunch fresh coriander 
• 3 Tbsp sesame seeds, toasted
• 1 green chilli, chopped 

METHOD

1. Bring a medium pot to medium heat and all the olive oil.
2. Fry the onions until translucent, add the garlic and ginger, fry for another 2 minutes.
3. Add the carrots and add enough stock to cover the carrots.
4. Turn down the heat to a simmer and cook for 30 minutes with the lid on.
5. Taste, season and when soft, add the miso paste and turn off the heat.
6. Add the coconut milk and blend until smooth.
7. Serve with a drizzle of sesame oil, coriander, sesame seeds and chilli.