What could be better to brighten up this cold January day than a comforting bowl of this bright and vibrant Miso Carrot Soup. I’ve topped mine with roasted carrot slices and toasted cashews for added texture and deliciousness.
Place the oil, garlic and ginger in a large pot and stir for a minute on a medium heat
Add in the carrots cook for a further minute, pour over the stock, coconut milk and add in the miso, simmer for 30 minutes then blend until smooth.
Optionally: pan fry thinly sliced carrot in olive oil until caramelised, in the same pan toast a handful of cashews and sprinkle over some chopped coriander or parsley