Preheat your oven to 200°C / 180°C fan.

Peel and cut the carrots into 1 cm slices.

Cut the onion into eighths and smash the garlic cloves.

Thinly slice 3 cm of ginger and toss it with the carrots and onions.

Chop the red chili roughly.

Prepare the reserved carrot peels and roast them with vegetable oil, salt, and pepper for about 10 minutes until crisp.

In a large roasting tin, combine the sliced carrots, onion, garlic, ginger, and chopped chili. Drizzle with vegetable oil, season with salt and pepper, and roast for about 35 minutes until the carrots are tender.

Prepare the garnish by slicing additional ginger into matchsticks and thinly slicing another red chili.

In a small saucepan, heat vegetable oil over medium heat, add sliced ginger and chili, cooking until fragrant. Toss in mixed seeds and cook for another minute.

In a blender, combine the roasted veggies with miso paste and vegetable stock, and blend until smooth.

Pour the mixture into a saucepan and simmer over medium heat for about 5 minutes, adjusting seasoning if necessary.

Serve the soup in bowls topped with crispy carrot peels and the ginger-chili oil garnish.