Ingredients

For the citrus vinaigrette

• 1 tbsp orange juice
• 2 tbsp lemon juice
• 1½ tsp finely grated lemon rind
• 1 tsp stoneground prepared mustard
• 2 tbsp extra virgin olive oil
• 1 tbsp Mitoku Organic Sweet White Miso
• A pinch white or black pepper (optional)

For the orange roughy

• 3-4 green beans, cut on the diagonal in thin strips
• 1 small carrot, cut into matchsticks
• 600g (1 ⅓ lb) orange roughy
• A pinch of sea salt
• A pinch of white or black pepper (optional)
• 1 scallion, thinly sliced on the diagonal

Preparation Method

1. Heat the oil in a pot, and sauté the onion and garlic over medium heat for 2 to 3 mins, or until the onion is translucent. Add the carrots and salt and sauté for 2 mins more.
2. Add the water and coconut milk, bring to a boil, then reduce heat and simmer, covered, for 20 mins or until vegetables are tender. Add the curry powder and pepper and simmer for 2 mins more.
3. Half fill a blender with some of the soup, add the miso, and blend well. (Caution! Blending hot soup can be dangerous. Do not fill the blender more than half-full.) Pour the pureed soup into a large bowl, and continue blending portions until all of it has been pureed.
4. Return the soup to the pot, stir in the grated raw carrot, and bring to a simmer. Remove from the heat and serve hot.

Recipe by John & Jan Belleme