Roasted Carrot, Ginger and Turmeric Soup Recipe

Roasted Carrot, Ginger and Turmeric Soup Recipe

And just like clockwork, March hits and while we all get excited for spring, a few snowy days hit us hard like we Torontonians don’t remember what winter feels like! So even though my mind is on spring, I’m slowing things down a reminding myself that winter isn’t exactly gone left and I’m sure we are going to have a few more snowy days before Easter (and my birthday) come at the end of this month.

That brings me to todays recipe post for the blog! It’s still a bit chilly and since I refuse to get sick for a 4th time this season, I’m wearing all my cozy pieces, staying in and enjoying some warm recipes like this healthy Carrot, Ginger & Tumeric Soup!

To be honest, I hadn’t jumped on the turmeric bandwagon until recently when I discovered all of its amazing benefits, so how could I not get into it? You guys know just how much I love a good soup and not only is this one tasty, but it has a few of my favourite healthy ingredients!

INGREDIENTS:

INSTRUCTIONS:

1. Dice the onion and carrot into small chunks (no need to be precise as everything will be blended at the end), and grate the ginger and turmeric finely.
2. Heat a small amount of olive oil in the bottom of a large stock pot and saute the onion for 3 minutes until translucent, then add the minced garlic, turmeric and ginger and saute for another 1 minute.
3. Next, add the diced carrot and saute for another 2 minutes. Then add the vegetable stock and simmer for 20-25 minutes until the carrot is cooked through and soft.
4. Use a stick blender to blend the soup until it’s smooth, or transfer into a standing blender and blend. Stir in the lemon juice, then serve with any toppings you like. Aside from chives and sesame seads, I also love the addition of coconut milk! 

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