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

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

Place the reserved carrot peels in a small roasting tin. Season with salt and pepper, drizzle with vegetable oil, and roast for about 10 minutes until crisp.

In a large roasting tin, toss together sliced carrots, onion, garlic, ginger, and chopped chilli with salt, pepper, and vegetable oil. Roast for approximately 35 minutes until tender.

While your vegetables are roasting, slice additional ginger into matchsticks and thinly slice another red chilli. Heat vegetable oil in a small saucepan, add ginger and chilli, and cook for about one minute. Add mixed seeds and season with salt and pepper.

Transfer roasted vegetables into a blender along with miso paste and vegetable stock. Blend until smooth.

Pour blended soup into a saucepan over medium heat and simmer for about five minutes.

Divide the soup between bowls. Top with crispy carrot peels and sliced spring onions, and finish with a spoonful of chilli ginger oil.