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
Ingredients
- Purple Carrot Soup
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3 cups
vegetable broth
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1
yellow onion, quartered
-
4-5
carrots, quartered
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1
head of garlic
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1/2
head of cauliflower, coarsely chopped
-
1/2 cup
non-dairy milk, unsweetened almond or cashew
-
1/2 cup
hazelnuts, toasted
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2 tablespoons
olive oil
- Tahini Turmeric Dressing
-
1 tablespoon
nutritional yeast
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11/2 tablespoon
tahini
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1 teaspoon
turmeric
-
1/2
lemon, juiced
Directions
-
Preheat oven to 425°.
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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.
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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.
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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.
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