1 brown onion, peeled and chopped
3 cloves Garlic, peeled and chopped
1 tbsp sesame oil
5 cups of peeled and chopped tender carrots (Try use baby carrots if you can, I find the larger carrots aren’t as sweet!)
5 cups Stock (Depending on how thick you like it)
1 can coconut milk
5 cm fresh ginger
3 tbsp Miso
1 tsp Soy sauce
Small bunch of fresh coriander
Toasted peanuts, chopped
Toasted coconut flakes
Add the coconut flakes/peanuts to a hot pan and toast by stirring continuously until lightly browned. Set aside to cool before adding to the soup.
Heat the sesame oil in a medium size pot, add onion and sweat until tender and translucent. Add the garlic and ginger and stir for a few minutes. Add the carrots and cover with stock.
Bring to a gentle simmer and cook, covered with lid slightly ajar, for about 25 -30 minutes.
Once the carrots are soft, remove from heat and blitz with a stick blender or in a food processor, being careful with the hot liquid!
Return to the pot, add the coconut milk, & soy, and cook very gently over a low heat until coconut milk is completely combined. Remove from heat and stir in the miso paste until well combined.
Before serving garnish with fresh coriander, toasted peanuts, toasted coconut or even some fresh chilli!