Turmeric

Carrot Turmeric Soup

Carrot Turmeric Soup.jpg

Makes 4-6 servings.

A soup for all seasons, it can be served hot, at room temperature or cold. It freezes very well to have on hand.

INGREDIENTS:

  • 2 tablespoons extra -virgin olive oil

  • 1 onion, sliced

  • 2 garlic cloves quartered

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 4 medium carrots, peeled, sliced thinly

  • 4 cups vegetable broth

  • 2 tablespoons tahini

  • 1-2 tablespoons lime juice

  • Kosher salt

  • Freshly ground black pepper

  • Garnish, 2 tablespoons toasted cashews, coarsely chopped, or toasted sunflower seeds.

PREPARATION:

  1. Heat the oil in a medium saucepan. Add the onion, garlic, turmeric and cumin. Sauté for a few minutes. Add the carrots, 3 ½ cups broth and tahini.

  2. Bring to a boil over high heat. Lower the heat and cook covered for about 30 minutes, or until the carrots are tender.  

  3. Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth and season to taste with turmeric, cumin, tahini, lime juice, salt and pepper.

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.