Carrot and Miso Soup
Cook Time 25 minutes
6 medium-sized carrots, cut into rounds
1 onion, sliced
1 tsp extra virgin olive oil
1 celery stick, chopped
2-3cm piece of ginger, finely sliced
1 tbsp white miso
1.5L chicken stock
Creme fraiche, to serve
Pepitas, to garnish
Heat a medium-sized pot and sweat off the onion with a teaspoon of olive oil.
Add the celery, ginger, carrot and miso paste, and stir.
Add enough stock to cover the carrots, put the lid on and bring to a boil. Turn the heat down and simmer for 20 minutes or until the carrots are tender.
Once cooked, carefully blend until smooth.
Serve with a drizzle of creme fraiche and a scattering of pepitas.