Miso Roast Carrot Soup
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)
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.