A creamy blend of roasted carrots, turmeric, and honey delivering vibrant, wholesome flavors.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs carrots, peeled and cut into 0.8 inch chunks
02 - 1 medium onion, chopped
03 - 2 cloves garlic, peeled
04 - 1 small potato, peeled and diced
→ Seasonings & Flavorings
05 - 2 tbsp olive oil
06 - 1 ½ tsp ground turmeric
07 - ½ tsp ground cumin
08 - ½ tsp ground black pepper
09 - 1 tsp sea salt, plus more to taste
10 - 2 tbsp honey
11 - 34 fl oz vegetable stock
12 - 1 tbsp fresh lemon juice
→ Garnish (optional)
13 - 2 tbsp Greek yogurt or coconut yogurt
14 - Fresh coriander or parsley, chopped
15 - Extra drizzle of honey
# Steps to Follow:
01 - Preheat the oven to 400°F.
02 - Place carrots, onion, and garlic on a baking tray. Drizzle with olive oil, then sprinkle with turmeric, cumin, black pepper, and 1 tsp sea salt. Toss to coat evenly.
03 - Roast the vegetables for 25 to 30 minutes, turning once, until carrots are tender and edges caramelize.
04 - Transfer roasted vegetables to a large saucepan. Add diced potato, honey, and vegetable stock. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes until potato softens.
05 - Remove from heat and purée the soup until smooth using an immersion blender or blender in batches.
06 - Stir in lemon juice and adjust seasoning to taste.
07 - Ladle into bowls and garnish with a swirl of yogurt, fresh herbs, and a drizzle of honey if desired.
