carrot turmeric soup

Oh my, is it Monday already!?! Seesh, time flew this weekend. And what did I do? Hmm, well, we spent Saturday looking for snow boots at Century 21. Ever been there? It has been a long time since I've done shopping at a department store and this one is huge.


I don't know why, but excursions to the city in these temperatures with a four year old in tow has become such a drain of energy that the whole of Sunday, when I had a mere four possible plans for the day, ended up being me lying immobile on the couch watching afore mentioned four year old bounce off the walls. Oh well, so much for exploring the city. We'll try for next weekend.


Garlicky Roasted Carrot Soup
Adapted from Sunday Morning Banana Pancakes
makes 4 servings - easily doubled

Ingredients:

• 1/2 red onion, roughly chopped
• 5 medium carrots, roughly chopped
• 3 garlic cloves, peeled and roughly chopped
• 1 tablespoon canola
• Salt and pepper, to taste
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 4 cups water
• 1/4 cup coconut milk

1. Heat oven to 425 degrees F.
2. Toss onions, carrots and garlic with the oil and evenly spread on a large rimmed sheet pan. Roast in the oven for 20-25 minutes or until tender and caramelized.
3. Remove from the oven and add roasted veggies to a medium soup pot - add spices, salt and pepper (to taste) & water. Bring soup to a boil and simmer for 5 minutes. Add coconut milk. Remove from heat and blend with an immersion blender or in batches in your blender with the top vented.
4. Ladle into bowl and season with salt and pepper to taste and additional thyme if desired.
5. Enjoy!

Instructions:

1. Heat oven to 425 F. Toss onions, carrots and garlic with the oil and evenly spread on a large rimmed sheet pan. Roast in the oven for 20-25 minutes or until tender and caramelized.
2. Remove from the oven and add roasted veggies to a medium soup pot - add spices, salt and pepper (to taste) & water. Bring soup to a boil and simmer for 5 minutes. 
3. Remove from heat and blend with an immersion blender or in batches in your blender with the top vented.
4. Ladle into bowl and season with salt and pepper to taste and additional thyme if desired.