Author Notes: This is ease soup to make. I served this in espresso cups at the cocktail party not long ago. But I just made for dinner and served with Fresh turmeric salsa (that I love) from Ali Slagle. —anka
grams carrot (4-5 medium), large dice
grams red onion (1 medium), sliced or quartered
cups vegetable stock or chicken stock
grams fresh turmeric (one finger), sliced
grams fresh ginger (walnut size), sliced
- Peel and dice carrots slice the onion into 3-4 pieces, mix with 2-3 tbsp oil, place in single layer on baking sheet and roast for 35-40 minutes at 400 degrees F.
- Place roasted carrot and onion in the saucepan; add vegetable stock or chicken stock, turmeric, ginger, salt and cinnamon. Let boil for 10-15 min.
- Let slightly cool and then pure.
- Place back into saucepan; reheat and adjust seasoning if needed.