Carrot, Ginger and Miso Soup. Topped with Wasabi, Sesame, Sriracha and Seeds.

Ingeredients:

1 Large Onion, diced

2 Sticks of Celery, diced

400g Carrots, peeled and diced

250g Potato, peeled and diced

2 Cloves of Garlic, crushed

1 Inch of Grated Ginger Root, grated

1 tsp Onion Powder

600ml Vegetable Stock

2 tblsp Miso Paste

Salt and Pepper to taste

To Garnish:

Wasabi Paste, Sesame Oil, Sriracha Sauce, Pumpkin Seeds, Black Sesame Seeeds.

Method:

• Put 2 tablespoons of oil in a saucepan and add the onion, cook gently until the onion is soft and starting to brown.

• Add the Carrots, Potato, Celery, Garlic and Ginger. Stir for a couple of minutes then add the onion powder and put a lid on the pan and sweat until soft (about 10-15 minutes)

• Add the hot vegetable stock, salt and pepper simmer for 10 minutes.

• Ensuring all the vegetables are soft transfer to a liquidiser and blend until smooth.

• Add the Miso paste and blend again until everything is smooth and combined.

• To Garnish, mix some wasabi paste with a few drops of water to loosen, drizzle over the soup with some sesame oil, sriracha sauce, pumpkin seeds and black sesame seeds.