Crispy Tortilla, Lime, Garlic Soup · Faith Middleton's Food Schmooze

Ingredients

• 1 head garlic cloves (separated and smashed)
• 1 small bunch fresh cilantro (stems removed from leaves and reserved for broth, leaves coarsely chopped (about ½ cup of chopped leaves))
• 1/2 cup neutral oil (such as canola, grapeseed, or sunflower)
• 6 fresh corn tortillas (halved and cut into ¼-inch-wide strips)
• Coarse sea salt or kosher salt
• 1 large ripe avocado (quartered and sliced)
• 2 limes
• 2 cups bite-size broccoli florettes
• 1 medium carrot (peeled, halved lengthwise, and sliced thin on the bias)
• 1 jalapeño pepper ((with its seeds), sliced into paper-thin rings)
• 1/2 cup white miso (or to taste)