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Recipe: Roasted Carrot Turmeric Soup

November 25th, 2014 | 3 comments

 

My friends…

First of, let me just start by saying one very important thing: I AM GRATEFUL FOR YOU

You are the reason I post, blog, coach, speak, tweet, you name it. My belief in YOU and what is possible in life is my reason for this site. I am truly filled with gratitude at the community of people who participate, comment, like, share, test (recipes), and send me their feedback and stories. *Heart. Bursting. With. Gratitude.*

Okay, enough with the warm and fuzzies. Today’s recipe is one that is perfect for a cold winter night… OR… even better as an impressive first course at your Thanksgiving meal this Thursday (for those in the US).

Carrots have anti-inflammatory properties and are high in dietary fiber. They are also low glycemic vegetable which means they won’t spike your blood sugar levels. These beautiful orange root veggies are also high in Vitamin B6, Vitamin A, Vitamin K, Vitamin C, Folate and Magnesium. Woo-hoo! Not to mention, they’re incredible sweet, hearty and delicious. This time of year they are readily available at the farmer’s markets too. Look for carrots with they’re greens still attached as those are the ones with the most “life” “freshness” and “flavor”!

ROASTED CARROT TURMERIC SOUP

YOU’LL NEED:

  • 1-2 lbs fresh carrots (sweeter with the tops on)
  • 1 large onion
  • 1 medium sweet potato
  • 6 garlic cloves
  • 2 carton of organic vegetable broth
  • Sea Salt
  • Cracked Pepper
  • Smoked Paprika
  • Turmeric
  • Red Pepper Flakes (optional)
  • Extra Virgin Olive oil

ALL THE GOODS:

TO MAKE:

Pre-heat oven 400′ degrees. Chop the tops off of the carrots, wash thoroughly (I leave the skin on) and chop into 1/2 inch prices. Add the chopped carrots to a large mixing bowl. Next, peel the skin off sweet potato and chop into medium sized chunks(the same size as your carrot pieces). Add potato chunks to the mixing bowl that has your carrots. Then loose chop the onion, and add to the same bowl. Next, peel your garlic cloves and leave whole, set aside in a separate bowl.

GORGEOUS CARROTS:

To season, drizzle about 3 tbsp olive oil over veggie mixture. Add generous amount of sea salt, cracked pepper and paprika. With your hands, massage the vegetables so that they are all even coated with seasoning and olive oil.

CHOPPED + SEASONED:

On a baking sheet that’s lined with foil, spread out your mixture into one even layer. Bake in the oven on the middle shelf for 40 minutes total. Set a timer for 10 minutes and stir the mixture every 10 minutes so that the vegetables roast evenly. After 30 minutes of baking, add your fresh garlic cloves to the mixture for the last 10 minutes of roasting.

BEFORE BAKING:

AFTER 40 MINS:     

Once your vegetables are roasted, there are two ways to blend the mixture. First, add in 1-2 tbsp of turmeric powder. Now, to blend…Option 1, add your vegetables to a large pot, pour in your vegetable broth 1 cup at a time blending in between with a hand blender (also called a stick blender or immersion blender) continuing to add vegetable stock in between blending until you have your desired consistency. Option 2, add vegetables, turmeric and veggie broth to your high speed blender and blend away. I usually add the veggie stock in 1 cup at a time since my preference for soup texture changes depending on the soup.

IN THE VITAMIX:

BLENDED TO PERFECTION:

Lastly, and optional, add in a pinch of red pepper flakes (if you like the heat). Of course you can add in another pinch of sea salt + cracked pepper to your liking.

READY TO EAT:

*This soups freezes well, so I make enough for a large jar for the fridge & the freezer.*

*Gluten-Free *Dairy-Free *Vegetarian *Vegan *Anti-Inflammatory

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Roasted Carrot Turmeric Soup
Perfect for a cold winter night and impressive first course at your Thanksgiving meal.
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 1-2 lbs fresh carrots (sweeter with the tops on)
  2. 1 large onion
  3. 1 medium sweet potato
  4. 6 garlic cloves
  5. 2 carton of organic vegetable broth
  6. Sea Salt
  7. Cracked Pepper
  8. Smoked Paprika
  9. Turmeric
  10. Red Pepper Flakes (optional)
  11. Extra Virgin Olive oil
Instructions
  1. Pre-heat oven 400′ degrees. Chop the tops off of the carrots, wash thoroughly (I leave the skin on) and chop into 1/2 inch prices. Add the chopped carrots to a large mixing bowl. Next, peel the skin off sweet potato and chop into medium sized chunks(the same size as your carrot pieces). Add potato chunks to the mixing bowl that has your carrots. Then loose chop the onion, and add to the same bowl. Next, peel your garlic cloves and leave whole, set aside in a separate bowl.
  2. To season, drizzle about 3 tbsp olive oil over veggie mixture. Add generous amount of sea salt, cracked pepper and paprika. With your hands, massage the vegetables so that they are all even coated with seasoning and olive oil.
  3. On a baking sheet that’s lined with foil, spread out your mixture into one even layer. Bake in the oven on the middle shelf for 40 minutes total. Set a timer for 10 minutes and stir the mixture every 10 minutes so that the vegetables roast evenly. After 30 minutes of baking, add your fresh garlic cloves to the mixture for the last 10 minutes of roasting.
  4. Once your vegetables are roasted, there are two ways to blend the mixture. First, add in 1-2 tbsp of turmeric powder. Now, to blend…Option 1, add your vegetables to a large pot, pour in your vegetable broth 1 cup at a time blending in between with a hand blender (also called a stick blender or immersion blender) continuing to add vegetable stock in between blending until you have your desired consistency. Option 2, add vegetables, turmeric and veggie broth to your high speed blender and blend away. I usually add the veggie stock in 1 cup at a time since my preference for soup texture changes depending on the soup.
  5. Lastly, and optional, add in a pinch of red pepper flakes (if you like the heat). Of course you can add in another pinch of sea salt + cracked pepper to your liking.
Notes
  1. This soups freezes well, so I make enough for a large jar for the fridge & the freezer.
  2. *Gluten-Free *Dairy-Free *Vegetarian *Vegan *Anti-Inflammatory
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

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DeAnna Lynn Englezos is a Brooklyn-based Certified Holistic Health and Lifestyle Coach. Her core mission is to share accessible information on health and happiness that actually works and healthy recipes that taste great. DeAnna is the proud owner of an adorable rescue pup named Harlow and posts pictures of her often.
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