Miso Roast Carrot Soup

Serves 6-8

55 Minutes Easy


1kg carrots, peeled and roughly chopped

2 tbsp Azalea Grapeseed Oil

2 tbsp shiro (white) miso

1 tsp sushi seasoning (plus extra to garnish)

½ tsp red chilli flakes

1L vegetable stock

1 onion, roughly chopped

2 cloves garlic, roughly chopped

1 tbsp lemon juice or ½ tbsp yuzu juice (available from Asian grocers)

Sea salt

Fermented chilli sauce, to serve (optional)



Preheat oven to 180ºC. Whisk together oil, miso, sushi seasoning and chilli flakes. Spread the carrots over a baking tray, pour the marinade over the top and toss to coat. Roast carrots for 35-45 mins or until soft.


Meanwhile, combine stock, onion and garlic in a medium saucepan, bring to a boil then reduce heat to a simmer and cook for 20 mins or until the onion is soft.


Transfer stock (with onions and garlic) to a blender, add carrots and blitz until smooth (you may need to do this in 2 batches). Season to taste then stir through lemon or yuzu juice.


Divide between bowls then drizzle with fermented chilli sauce and extra sushi seasoning to serve.