Spiced Carrot, Leek & Coconut Soup with Miso

Lightly spiced, warming, and deeply comforting, this carrot, leek, coconut and miso soup is one of those quiet meals that just works. Soft sweetness from the vegetables, gentle spice, and a savoury depth from miso, finished with lemon to lift it all. Best enjoyed slowly, with a slice of good crusty bread.

Serves 2

Ingredients

• 1 tbsp olive oil or coconut oil

• 1 medium leek, trimmed, washed well and sliced

• 2 garlic cloves, crushed

• 500g carrots (about 5–6 medium), peeled and sliced

• 1 tsp ground cumin

• ½ tsp ground coriander

• ¼ tsp chilli flakes (optional)

• 400ml tin coconut milk

• 400ml vegetable stock

• ¾ tsp brown miso paste

• Zest and juice of ½ lemon

• Salt & black pepper

Method

1. Heat the oil in a saucepan over medium heat.

2. Add the leek with a pinch of salt and cook gently for 10–12 minutes, until soft and sweet.

3. Stir in the garlic, cumin, coriander and chilli flakes. Cook for 1 minute until fragrant.

4. Add the carrots, coconut milk and stock. Bring to a gentle simmer.

5. Cook for 20–25 minutes, until the carrots are completely soft.

6. Blend until smooth.

7. Remove from the heat and stir in the miso, lemon zest and lemon juice. Taste and season with salt and pepper.

To serve

With a slice of crusty bread, a swirl of coconut milk or olive oil, and a little extra black pepper.

Keeps well

Keeps for 2–3 days in the fridge. Reheat gently, adding a splash of water or stock if needed. Finish with a fresh squeeze of lemon