Carrot and Miso Soup

Cook Time 25 minutes

Servings 4


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.


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