Heat the oil over medium high heat in a deep pan.

Once hot, add the garlic and ginger for about 2 minutes.

Add the carrots, vinegar and stock. Bring to boil and then reduce to a simmer for 30 minutes.

Use an immersion blender to blend until smooth. Alternatively, allow to cool and use a regular blender.

Take 1 tbsp of the soup and mix the miso in with it. Then add this mixture to the rest of the soup.

Season to taste and garnish with sesame oil and sesame seeds.