Carrot Turmeric Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees.

Step 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.

Step 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, curry, 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.

Step 4

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.