Carrot, Ginger & Miso Soup
400g carrot, peeled and quartered
1 tsp oil
1 onion, roughly chopped
15g ginger, peeled and sliced
1 star anise
Sea salt and black pepper, to season
500ml vegetable stock
1 tbsp miso paste
Fresh parsley and Munchy Seeds of your choice, to serve
1. Preheat the oven to 180°C, roast the carrots for 30 minutes in 1 tsp of oil, salt and pepper. Cook the onion in 1 tsp of oil on a low to medium heat until soft.
2. Add the ginger and star anise, season with salt and pepper and cook for another minute. Add the
roasted carrots and stock. Bring to the boil, take it off the heat, stir in the miso and allow it to stand for 5 minutes. Take out the star anise and blend until smooth.
3. Serve with fresh parsley and Munchy Seeds of your choice.