Ah, let me tell you about my new obsession: Roasted Carrot Turmeric Soup! This vibrant, warming dish has quickly become a staple in my kitchen, especially as the days grow cooler. There’s something truly magical about the way roasting the carrots brings out their natural sweetness, and mixing them with turmeric gives the soup such a beautiful golden hue.
I remember the first time I made this soup. It was a rainy afternoon, and I needed something comforting yet healthy. I had a bunch of carrots sitting in the fridge and thought, “Why not?” Little did I know, this would become one of my go-to recipes! The aroma that filled my home had me swooning, and when I took that first spoonful, I was hooked. Plus, it’s so easy to whip up, making it perfect for those busy days.
What’s in Roasted Carrot Turmeric Soup?
Let’s chat about the *star ingredients* that come together to create this delicious soup!
Carrots: Of course! About 4-5 medium-sized carrots give this soup its foundation. Not only are they sweet and earthy, but they are also packed with vitamins A and C. Peel and chop them into nice, even pieces for roasting.
Onion: One medium onion, diced, adds depth and sweetness. I prefer yellow onions for their balanced flavor, but feel free to use whatever you have on hand.
Garlic: You can never go wrong with garlic! Three cloves minced will make your kitchen smell heavenly while adding a punch of flavor.
Olive Oil: You’ll need a couple of tablespoons. I like to use a good quality extra virgin olive oil for its rich taste.
Ground Turmeric: This is where the magic happens! One teaspoon of ground turmeric not only gives the soup its stunning color but also packs an anti-inflammatory punch. I can’t get enough of it!
Ground Ginger: This spice adds a touch of warmth. You can use ground ginger, but I often opt for fresh when I have it—it’s extra fragrant!
Vegetable Broth: Four cups of vegetable broth (or chicken broth if you prefer) serve as the base. You can use homemade or your favorite store-bought brand—just check for low sodium if that’s important to you.
Salt and Pepper: Basic seasoning that brings all the flavors together. Always taste and adjust!
Fresh Herbs for Garnish: I love to add a sprinkle of parsley or cilantro right before serving. It adds a pop of color and freshness!
Optional Coconut Milk: If you’re feeling a bit indulgent, go ahead and swirl in some coconut milk for that creamy richness.
Optional Bread: Let’s be honest, soup is just better with a crusty piece of bread on the side for dipping!
Is Roasted Carrot Turmeric Soup Good for You?
Oh, absolutely! This soup is not only delicious but also nutritious. The vibrant carrots are an excellent source of beta-carotene, which is important for eye health. With the addition of turmeric, you’re also getting anti-inflammatory benefits, which are known to work wonders for the body. Ginger? It can help with digestion and adds a nice zing!
Now, the caveat: If you’re ginger-sensitive, keep that ground ginger measurement low, or skip it altogether. Also, if you’re watching your sodium intake, use low-sodium broth and taste as you go to adjust your seasoning.
Ingredients
– 1 lb (about 4-5 medium) carrots, peeled and chopped
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp ground turmeric
– 1/2 tsp ground ginger (or 1 tsp fresh ginger, minced)
– 4 cups vegetable broth (or chicken broth)
– Salt and pepper to taste
– Fresh herbs for garnish (such as parsley or cilantro)
– Optional: 1/2 cup coconut milk for creaminess
– Optional: Bread for serving
This recipe serves about 4 people.
How to Make Roasted Carrot Turmeric Soup?
1. **Preheat Oven:** Get your oven nice and toasty at 400°F (200°C).
2. **Roast Carrots:** Toss the chopped carrots with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer and roast for 25-30 minutes until tender and caramelized, turning halfway through.
3. **Sauté Vegetables:** In a large pot, heat the remaining tablespoon of olive oil over medium heat. Sauté the diced onion until it’s translucent (about 5-7 minutes), then add the minced garlic and saute for another minute until fragrant.
4. **Add Spices:** Stir in the ground turmeric and ginger, cooking for an additional minute to really accentuate their flavors.
5. **Combine Ingredients:** Once the carrots are done roasting, add them to the pot with the sautéed veggies. Pour in the vegetable broth and bring it to a gentle simmer. Let it cook for about 10 minutes to meld those lovely flavors together.
6. **Blend Soup:** Remove the pot from heat and use an immersion blender to puree the soup until it’s smooth. If you don’t have one, carefully transfer the soup to a blender and blend in batches.
7. **Optional Coconut Milk:** If you fancy a creamier consistency, stir in the coconut milk and heat on low until warmed through. Adjust seasoning with salt and pepper to taste.
8. **Serve:** Ladle the soup into bowls, garnish with fresh herbs, and enjoy it warm with a piece of bread on the side!
Pinteresting Tips for Soup Lovers
– Feel free to mix in other vegetables like sweet potatoes or butternut squash for added sweetness and nutrition!
– You can also spice it up by adding a pinch of cayenne for a little kick.
– If you’re meal prepping, this soup keeps well in the fridge for up to five days, or you can freeze it for later. Just leave out the coconut milk if you’re freezing—add it right before serving.
I can’t help but smile thinking about you trying this comforting soup. It warms the soul and fills the belly! If you decide to make it, drop a comment and let me know how it turned out. Happy cooking, my friend!
