Miso Carrot Chilli Oil (Print Version)
# Ingredients:
→ Main Items
01 -
1 medium onion, chopped into eighths
02 -
1 kg (35¼ oz) carrots, peeled and cut into slices (roughly 7.8 cups / 2 lb)
03 -
4 garlic cloves, bashed
04 -
1 red chili, chopped roughly
05 -
3 cm piece of ginger, thin strips
06 -
1.6 L vegetable broth
07 -
3 tbsp of miso paste
08 -
A drizzle of vegetable oil for roasting
09 -
Dash of salt and pepper (to taste)
→ Spicy Ginger Oil
10 -
1 red chili, sliced thin
11 -
1½ cm piece of ginger, cut into matchstick shapes
12 -
4 tbsp of cooking oil
13 -
2 tbsp of a mix of seeds
→ To Top It Off
14 -
Spring onions, sliced into small pieces
15 -
Carrot peels you saved, roasted until crispy
# Instructions:
01 -
Turn your oven to 200°C / 180°C if using a fan oven.
02 -
Get your carrots peeled and sliced about 1cm thick. Keep the peels! Slice the ginger into thin strips, smash the garlic roughly, cut the onion into eighths, and chop the chili up.
03 -
Grab a small tray and toss the carrot peels in oil. Sprinkle a bit of salt and pepper, then roast for about 10 minutes until they’re crunchy.
04 -
Put the carrot slices, onion, garlic, chili, and ginger into a big roasting tin. Add some oil, sprinkle with salt, and mix well. Roast for 35 minutes or until the carrots are soft.
05 -
Chop the ginger into matchsticks and the chili into thin rounds. Heat up some oil in a small pan. Add in the chili and ginger, cook for a minute, then toss in the seeds and cook another minute. Salt a bit, then let it cool.
06 -
Take the roasted veggies, pour them into a blender along with the miso paste and vegetable broth. Blend until smooth.
07 -
Pour the blended soup into a saucepan on medium heat. Let it bubble gently for 5 minutes, then season to taste.
08 -
Ladle the soup into bowls. Top it off with the crispy carrot pieces and sliced spring onions. Drizzle some chili-ginger oil on top to finish.
# Notes:
01 -
Keep carrot skins for crunchy toppings. It’s a great way to avoid waste!
02 -
You can make the chili oil ahead of time and keep it fresh in a sealed container for three days.