Roasted Carrot & Turmeric Soup2017-07-28
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
- 6-8 carrots, chopped
- 1 sweet potato, chopped
- 2 cloves garlic
- 1 onion, quartered
- 1-2 tbsps olive oil
- 2 tsps turmeric, ground
- 2 tsps garam masala powder
- 2 tsps fresh ginger, finely chopped
- 1 litre vegetable stock plus 500ml water
- pinch of cayenne pepper
- 1-2 tbsps apple cider vinegar
Preheat oven to 200°C.
Place carrots and potatoes on a baking sheet. Place 3 of the 4 quarters of onion on the baking sheet. Dice up the rest and set aside. Place the garlic cloves (in their paper) on the baking sheet. 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. Add a pinch of salt and cook until translucent. Add the turmeric, garam masala, and 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.
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 purée in a blender. Taste and adjust seasoning. Serve garnished with toasted sesame seeds and watercress.