Purple Carrot Soup + Turmeric Tahini Dressing

Purple Carrot Soup

• 3 cups vegetable broth
  
• 1 yellow onion, quartered
  
• 4-5 carrots, quartered
  
• 1 head of garlic
  
• 1/2 head of cauliflower, coarsely chopped
  
• 1/2 cup non-dairy milk, unsweetened almond or cashew
  
• 1/2 cup hazelnuts, toasted
  
• 2 tablespoons olive oil
  

Tahini Turmeric Dressing

• 1 tablespoon nutritional yeast
  
• 11/2 tablespoon tahini
  
• 1 teaspoon turmeric
  
• 1/2 lemon, juiced
  

1. Preheat oven to 425°.
2. Line a baking pan with parchment paper and set aside. In a large bowl mix together coarsely chopped cauliflower and quartered onions and carrots in 2 tbs of olive oil. Season with fresh cracked pepper and sea salt. Pour onto prepared baking sheet and nestle 1 head of garlic in to the center of the veggies. On a separate baking sheet, pour 1 cup of hazelnuts for toasting. Roast the vegetables for 30-35 minutes, or until you can pierce the carrots with a fork, and the hazelnuts for 8-10 minutes, or until they release a nutty aroma.
3. In a bowl or small jar, mix together nutritional yeast, tahini, soy sauce, turmeric, and lemon. Add cracked pepper for additional flavor and 4-6 cloves from the roasted garlic.
4. After 20-25 minutes of roasting, bring three cups of vegetable broth to boil in a large soup pot. Turn to simmer and add roasted veggies and 4-6 cloves of roasted garlic. Puree with an immersion blender. Pour into bowls and top with chopped roasted hazelnuts and turmeric tahini dressing.