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Author Notes: This recipe combines the earthiness of purple carrots with the creaminess of non-dairy milk to create a soup that is simultaneously filling and refreshing. I am recovering from a serious running injury right now, so I have been sneaking turmeric into everything for its anti-inflammatory properties. This cheesy turmeric dressing is creamy and tangy, which complements the soup well. —Austin | Tea & Stories
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
- Preheat oven to 425°.
- 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.
- 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.
- 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.