Roasted Carrot Turmeric Soup
10 ounces (300g) sweet potato, cut in pieces
3 large garlic cloves, unpeeled
1 onion, quartered
2-4 tablespoons olive oil
1 teaspoon ground turmeric
2 teaspoons madras curry powder
2 teaspoons freshly grated ginger
6 cups (1,4l) vegetable stock
pinch of cayenne pepper (optional)
salt & pepper to taste
1. in a bowl, mix carrot and sweet potato pieces mit olive oil. Transfer to a lined baking sheet. Add three quarters of the onion and unpeeled garlic cloves. Season with salt.
Roast at 400°F (200°C) for 25-30 minutes or until nicely browned.
Remove garlic cloves after 10 minutes
2. in a large saucepan, heat some olive oil, add rest of onion and cook until translucent.
With heat on low, add turmeric, curry and ginger. Stir to combine and add the stock. Bring to a slow boil
3. peel the roasted garlic cloves and add to the pot together with the roasted vegetables. Simmer 10 minutes. Transfer to a blender and blend until creamy and smooth
4. return to pot, season with salt, pepper and cayenne pepper
If desired add a little cream, yogurt or crème fraîche
