loveandlemons
roasted carrot turmeric soup
I freaking love soup. Warm, comfy, and healing for the soul. And with turmeric – supposedly healing for the body.…
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●pot
- ●blender
📝 Preparation Steps
1
Preheat oven to 400 degrees.
2
Peel and roughly chop the carrots and sweet potatoes and place on a baking sheet. Slice the onion into quarters, and place 3 of the 4 quarters on the baking sheet next to the carrots and potatoes. Dice up the remainder of the onion and set aside. Place the garlic cloves (in their paper) on the baking sheet as well, but be sure to pull those off after about ⏱️ 10 minutes into the roasting time, before they burn. Toss everything with a drizzle of olive oil, and a good amount of salt and pepper. Roast for about ⏱️ 25 minutes, or until everything is golden brown.
(total - about 1.25 lbs of carrots and sweet potato)medium onion1
3
Meanwhile, in a large pot, heat a bit of oil over low heat, add the chopped onion that you set aside before. Add a pinch of salt and cook until translucent. Add the turmeric, garam masala, and grated ginger and heat just until fragrant (⏱️ 30 seconds). Add the water and stock, and bring to a gentle boil, cover, and reduce to a low simmer.
(total - about 1.25 lbs of carrots and sweet potato)medium onion1turmeric, ground2 teaspoons
4
(optional step) Mix your yogurt sauce together and pop it in the fridge.
5
Peel the paper off of the roasted garlic and add it and all of the roasted veggies to the pot. Leave the pot uncovered and turn the heat off. Allow it to cool for a bit and then puree in a high speed blender.
6
Taste and adjust, I added a bit more salt, pepper, and a few pinches of cayenne. If you add too much cayenne (like I did), add a few tablespoons of apple cider vinegar to tame the spice (the sweet acidity also added a nice balanced flavor to the soup - a happy accident).
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