I freaking love soup. Warm, comfy, and healing for the soul. And with turmeric – supposedly healing for the body. A natural anti-inflammatory, “they say.” Which is what sparked the idea for this soup: Literal sparks of pain.
Do you have those weeks where things seem to unravel? Where one mishap, leads to the next? For me, it began with a broken glass on the kitchen floor and a teeny tiny piece that I somehow couldn’t get out of my foot. I limped around for a couple days, until I could feel it was gone. Also gone — my sense of balance, apparently. During the making of this post, I tripped over some photo equipment and crashed to the floor, tangled in orange extension cords. Blog: 1, Jeanine: 0
I probably should have resorted to takeout for the rest of the week to rest my aches and pains. But I had this idea for turmeric soup (and the blog must go on!). The up side — a super tasty soup… creamy, spicy and everything I needed.
roasted carrot turmeric soup
- 6-8 big carrot sticks
- 1 large sweet potato, or 2 small
- (total - about 1.25 lbs of carrots and sweet potato)
- 2 large cloves garlic
- 1 medium onion
- 1-2 tablespoons olive oil
- 2 teaspoons turmeric, ground
- 2 teaspoons madras curry powder
- 2 teaspoons fresh minced ginger
- 4 cups veggie stock plus 2 cups water
- a pinch of cayenne pepper
- 1-2 tablespoons apple cider vinegar
- ¾ cup greek yogurt
- a good squeeze of lemon & a bit of zest
- ½ teaspoon ground cardamom
- pinches of salt & pepper
- a few sprigs of cilantro & a pinch of red chile flakes - optional
- Preheat oven to 400 degrees.
- 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.
- 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.
- (optional step) Mix your yogurt sauce together and pop it in the fridge.
- 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.
- 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).
vegan sub: omit yogurt, or use vegan yogurt, or plain full fat coconut milk