Carrot turmeric ginger soup
Served with grilled “cheese” sammies and I promise you will be drooling over this dish! I used acme sourdough bread with vio-life vegan cheese (best brand ever for melted cheese, you can find it at whole foods and the co-op) Annie’s dijon mustard, tomato & sea salt & pepper on one and the other has figs & fresh rosemary (an amazing combination if you haven’t tried it!). I always feel so nourished after eating this soup!
4 carrots, chopped
1 yellow onion, chopped
4 garlic cloves
2 tsp coconut oil
1 tsp turmeric powder
pinch cayenne pepper
3 cups veggie broth, hot
1 inch ginger root
juice from one lemon
Sea salt & pepper to taste
Fresh parsley & pepper flakes for garnish
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper. Add carrots, onion, garlic, coconut oil, turmeric, and cayenne. Toss evenly.
Roast for 20 minutes (or until carrots are cooked thoroughly)
Add to a high speed blender with lemon, ginger, and veggie broth.
Blend until smooth, season with sea salt & pepper.
Eat warm with parsley and chili flakes!