Meatless Monday Recipe: Roasted Carrot & Turmeric Soup

Posted on December 30, 2013 by rebeccascritchfield

Happy Meatless Monday!

I can’t believe how quickly December (and this year!) have flown by! I wanted to end this incredible year by sharing with you one of my favorite insanely nutritious and delicious vegan soup recipes: Roasted Carrot & Turmeric Soup. I love cozying up in the winter with a huge bowl of nourishing soup or stew and basking in it’s warmth, especially as the day’s continue to shorten. This vibrant soup is loaded with warming and healing spices that will make even the darkest nights glow and excite everyone at your table. Who wouldn’t love a golden orange soup with a good piece of toasted crusty bread!

I hope you all have a healthful, happy, and wonderful New Years Eve!

Roasted Carrot & Turmeric Soup
Makes 4 Servings


  • 6-8 large carrots
  • 1 large sweet potato, or 2 small
  • 2 large cloves garlic
  • 1 medium onion
  • 1 tablespoons olive oil
  • 2 teaspoons turmeric, ground
  • 2 teaspoons garam masala
  • 2 teaspoons ginger, minced
  • 4 cups veggie stock plus 2 cups water
  • a pinch of cayenne pepper
  • 1 tablespoons apple cider vinegar


  • Preheat oven to 400 degrees.
  • Peel and roughly chop the carrots and sweet potatoes and place on a baking sheet. Slice the onion into quarters, and place 3 of the 4 quarters on the baking sheet next to the carrots and potatoes. Dice up the remainder of the onion and set aside. Place the garlic cloves (in their paper) on the baking sheet as well, but be sure to pull those off after about 10 minutes into the roasting time, before they burn. Toss everything with a drizzle of olive oil, and a good amount of salt and pepper. Roast for about 25 minutes, or until everything is golden brown.
  • Meanwhile, in a large pot, heat a bit of oil over low heat, add the chopped onion that you set aside before. Add a pinch of salt and cook until translucent (4 minutes). Add the turmeric, garam masala, and grated ginger and heat just until fragrant (30 seconds). Add the water and stock, and bring to a gentle boil, cover, and reduce to a low simmer.
  • Once the vegetables have finished roasting, remove from oven and peel the paper off of the roasted garlic and add it and all of the roasted veggies to the pot. Leave the pot uncovered and turn the heat off. Allow it to cool for a bit and then puree in a high speed blender.
  • Taste and adjust, I added a bit more salt, pepper, and a few pinches of cayenne and the apple cider vinegar.

Nutritional Information per serving:

Calories: 171
Fat: 4 g
Saturated Fat: .6 g
Cholesterol: 0 mg
Sodium: 703 mg
Carbohydrate: 32 g
Fiber: 6 g
Sugar: 10 g
Protein: 3.4 g
Calcium: 72.4 mg

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