Roast carrot, coconut and miso soup

Name: Roast carrot, coconut and miso soup recipe
Yield: 4
Ingredients: 1500.00 ml vegetable stock; 410ml coconut milk; 40.00 ml white miso; Sprinkle of good-quality store-bought dukkah; Handful of coriander leaves; 1kg washed carrots; 40.00 ml fire-roasted chilli salsa or harissa; 20.00 ml ras el hanout; 80ml olive oil; Salt, to taste; 6 long red chillies; 1 onion, peeled and cut into six wedges; 2 red capsicums, deseeded, quartered; 3 garlic cloves, roughly chopped; 1 tsp dried oregano; 20.00 ml sweet smoked paprika; 250ml olive oil; 100ml red wine vinegar

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P86 A BAG OF GNARLY CARROTS - Roast carrot, coconut snd miso soup

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by Tom Walton

Sep 26, 2022

"I love turning a humble bag of carrots into the most delicious, gnarly delights." – Tom Walton

6 cups vegetable stock
410ml coconut milk
2 tbs white miso
Sprinkle of good-quality store-bought dukkah
Handful of coriander leaves

Spicy roast carrots

1kg washed carrots
2 tbs fire-roasted chilli salsa or harissa
1 tbs ras el hanout
1/3 cup (80ml) olive oil
Salt, to taste

Fire-roasted chilli salsa (makes 550ml)

6 long red chillies
1 onion, peeled and cut into six wedges
2 red capsicums, deseeded, quartered
3 garlic cloves, roughly chopped
1 tsp dried oregano
1 tbs sweet smoked paprika
1 cup (250ml) extra virgin olive oil
100ml red wine vinegar

Method

1.

For the fire roasted chilli salsa, preheat a barbecue or chargrill pan to high. Grill the chillies and onion for 5 minutes or until they’re a little charred but not too far gone, then transfer to a bowl to cool. Grill the capsicum, skin-side down, until deeply charred. Transfer to a separate bowl and cover with a plate so they continue to steam. Once they have cooled, peel and discard the burnt skin. Roughly chop the chillies, onion and capsicum and place in a saucepan over medium heat. Add the garlic, 1 tsp salt flakes, oregano, paprika, olive oil and vinegar, reduce heat to a simmer and cook for 5 minutes, stirring often. Allow to cool, then use a blender or food processor to blend into a purée. Transfer to an airtight container or jar and store in the fridge for up to 1 month.
2.

For the spicy roast carrots, preheat oven to 200°C. Line a baking tray with baking paper. Toss 1kg washed carrots with 2 tbs fire-roasted chilli salsa or harissa, 1 tbs ras el hanout (Moroccan spice mix), 1/3 cup (80ml) olive oil and a little salt, then place on prepared tray. Cover with baking paper and foil and roast for 50 minutes or until soft.
3.

Thickly slice 3 spicy roast carrots and set aside. Place the remaining carrots in a blender with any remaining spicy oil from the roasting tray and 1 cup (250ml) vegetable stock, then blend into a smooth thick purée. Pour the mixture into a saucepan over medium heat, then add 5 cups (1.25L) vegetable stock, 1 1/4 cups (310ml) coconut milk and 2 tbs white miso.
4.

Once hot, season to taste, then ladle the soup into four bowls and top with the reserved sliced carrots and 100ml coconut milk. Sprinkle with some good-quality store-bought dukkah and a handful of coriander leaves.