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
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Ingredients
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500 grams
carrot (4-5 medium), large dice
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2-3 tablespoons
oil
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120 grams
red onion (1 medium), sliced or quartered
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3 cups
vegetable stock or chicken stock
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15 grams
fresh turmeric (one finger), sliced
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15 grams
fresh ginger (walnut size), sliced
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1/2 teaspoon
salt
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1/4 teaspoon
salt
Directions
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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.
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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.
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Let slightly cool and then pure.
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Place back into saucepan; reheat and adjust seasoning if needed.
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