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Prep time: 10 mins

Cooking time: 1 hr 40 mins

Servings: 4

Picture by: Dan Burton Wez


  • 4-5 large carrots (washed)
  • 1 large yellow onion (peeled and quartered)
  • 1 head garlic (top cut off)
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • ½ leek (just the white parts, chopped)
  • 3 cm ginger root (peeled, sliced) OR 1 tbsp minced ginger
  • 1 stalk celery (chopped)
  • 2-3 fresh thyme sprigs OR 1½ tsp dried thyme
  • 1 tbsp miso paste
  • ½ tsp salt
  • ½ tsp ground turmeric
  • ¼-½ tsp cayenne powder
  • 750ml water
  • 400ml (1 can) coconut milk
  • 1 lime (cut into wedges)
  • Fresh coriander (chopped, to garnish)
  • Toasted sesame seeds (to garnish)


  • Baking tray
  • Baking parchment or reusable silicone sheet
  • Non-stick stockpot (min. 3l capacity)
  • Spatula or mixing spoon
  • Blender
  • Chopping board
  • Knife
  • Can opener

Slow-Roasted Carrot and Garlic Soup


  1. Heat the oven to 200 C. Lay carrots, onion quarters and the head of garlic (facing up) on a lined baking tray. Drizzle the olive oil on your veggies and let them roast for 90 minutes.
  2. About 30 minutes before the vegetables are done, you can begin to make the broth. Heat sesame oil in the non-stick pot. Add leeks, celery and ginger. Stir-fry for about 5 minutes. Next, add miso paste and 250ml of water. Bring the contents to boil, then turn the heat down to medium. Let everything simmer for about 5 minutes or until miso is fully dissolved. 
  3. Add thyme, turmeric, cayenne, salt and the remaining water. Once again, turn up the heat to bring your broth to the boiling point, then reduce the heat and simmer for about 20 minutes. 
  4. Once the veggies are ready, squeeze the soft garlic cloves out of the peel and break the carrots into chunks. Add your veggies to the broth, along with coconut milk. Simmer everything together for 5 minutes.
  5. Take out the thyme springs and pour the soup into a blender. Blend for 2-3 minutes, until the texture of the soup is silky and smooth. 
  6. Serve with fresh coriander, sesame seeds and a couple of lime wedges. Enjoy!


Adjust the amount of cayenne you add to the dish according to your taste and sensitivity to spice. You may even omit it altogether.

If you can’t get a hold of miso paste, or you have a soy allergy, replace water with vegetable stock.

If you have a sesame allergy, feel free to use a different plant-based oil (e.g. coconut oil, rapeseed oil, olive oil etc.)


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