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Roasted Carrot and Tumeric Soup

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Ingredients

Adjust Servings:
1 kg Carrots - peeled and cut into bite size pieces
1.4 kg Large potatoes - peeled and cut into bite size pieces
1 tblps Olive oil
2 Leeks - green tops removed - and chopped
2 Shallots - chopped
50g Turmeric Root - chopped
1 handful Fresh Thyme leaves
10 Garlic Cloves - peeled
1.8 litres Vegetable Stock
4 tblps Agave Syrup You can leave this out if you are used to Turmeric - just many people find it a little bitter so this makes the soup more palatable.
150g Cashews

Roasted Carrot and Tumeric Soup

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    Ingredients

    Directions

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    Steps

    1
    Done

    Rub the oil onto 2 of the chopped potatoes. Season. Roast until crispy. Set aside keep for garnishing the soup. (Circa 40 minutes).

    2
    Done

    On another tray roast the carrots and potatoes until soft –cooked through.

    3
    Done

    In a large pan sauté the leeks, shallots, turmeric, thyme and garlic until soft.

    4
    Done

    Add the stock, carrot and potatoes mix, agave and cashews. Bring to a simmer. Blitz until smooth. Season. Serve sprinkled with roasted crisp potatoes.

    RdC

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    The Oranges Polenta Crusted Pie
    next
    Butternut and Pear Soup
    previous
    The Oranges Polenta Crusted Pie
    next
    Butternut and Pear Soup

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