The Roasted Carrot Soup is back and better than ever! Windy fall days lend themselves to roasting veggies and making warming soups. Especially as the days get colder and noses start to sniffle, you will want this recipe in your winter cold-fighting arsenal. I truly believe that food is medicine and that we can heal ourselves by choosing foods that contain the nutrients our bodies need to fight off illness and function at their best.
The immune-boosting ingredients in this soup help you do just that. Onions have anti-inflammatory properties and are a great source of Vitamin C, carrots are a good source of Vitamin A and other antioxidants, garlic has medicinal properties that can reduce the length of a cold, ginger has anti-inflammatory properties and can help boost your immune system, and turmeric increases the antioxidant capacity of your body. Or, as my co-teacher and I used to say to our students, they help you “fight off the germs!” So, before (or after, I’m not judging) you reach for the medicine cabinet, try out this soup and help your body get the nutrients it’s craving.
Healing Roasted Carrot Soup
1 large sweet potato, cubed (about 2 cups)
6 medium-sized carrots, peeled and cut into chunks
1 large onion, cut into chunks
3 cloves garlic
2 tablespoons olive oil
1 teaspoon turmeric
1/4 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1-inch finger of ginger
1 container vegetable broth (about 4 cups)
Salt and pepper, to taste
1. Preheat oven to 375 degrees F.
2. Toss the sweet potatoes, carrots, onions, and garlic with 2 tbsp olive oil, 1 teaspoon turmeric, 1/4 teaspoon cumin, and 1/2 teaspoon paprika.
3. Put the vegetables on a baking paper-lined sheet and roast in the oven for about 30 minutes, or until the carrots and sweet potatoes are fork tender.
4. Add the roasted veggies, ginger, and 1 cup vegetable broth to a food processor. Blend until smooth.
5. Add the puree and 1 cup vegetable broth to a pot and cook over medium heat. Continue adding broth until desired consistency is achieved (About 1 1/2 cups for a thick soup. I used about 2 cups).
6. Stir in the cayenne pepper and season the soup with salt and pepper, to taste.
Optional: top with whatever you want! I added sunflower seeds and roasted brussels sprouts, but some nutritional yeast, toasted almonds, or roasted chickpeas could be yummy as well!