Step 1

Heat your oven to 200°C / 180°C fan.

Step 2

Peel and cut the carrots into 1cm slices, reserving the peels. Cut the onion into eighths. Smash the garlic cloves. Thinly slice the ginger. Roughly chop the red chilli.

Step 3

Place the carrot peels in a small roasting tin. Season with salt and pepper, drizzle with vegetable oil and toss to coat. Roast for 10 mins or until crisp.

Step 4

Place the remaining veg in a large roasting tin. Season with salt and pepper, drizzle with vegetable oil and toss to coat. Roast for 35 mins, or until the carrots are tender.

Step 5

Onto the chilli ginger oil. Slice the ginger into small matchsticks and thinly slice the red chilli.

Step 6

Heat 4 tbsp vegetable oil in a small saucepan. Add the ginger and chilli and cook for 1 minute, then add the mixed seeds and cook for a further minute. Season with salt and pepper, to taste, then set aside to cool.

Step 7

Transfer the contents of the roasting tin to a blender. Add the white miso paste and vegetable stock and blitz until smooth. Pour into a saucepan and simmer over medium heat for 5 mins. Taste and adjust the salt level, to your liking.

Step 8

Divide the soup between bowls. Top with a handful of crispy carrot peels and spring onions and finish with a spoonful or two of the chilli ginger oil, the tuck in and enjoy.