This hearty dinner is loaded with antioxidants, protein and iron, not to mention the fragrant flavours of ginger and turmeric. The best part is that it’s so easy to make and you can even make extra to last you multiple days.
Note: To boost this recipe, add a poached egg “floater”: Break 1 or 2 eggs into a teacup. Once you have pureed your soup, pour it into a medium saucepan and bring to a boil over a medium-high heat. Gently tip the egg(s) from the teacup into the soup, turn off the heat immediately, and cover the pan tightly. Leave for 3 to 4 minutes, or until the eggs are cooked.
Turmeric Roast Carrot Soup With Egg Topper
4 medium carrots, chopped into discs
1 large sweet potato, peeled and cut into 3/4-inch cubes
2 medium red onions, cut into quarters
2 garlic cloves, skin on
3/4-inch knob peeled fresh ginger, minced
2 teaspoons ground turmeric
2 teaspoons extra-virgin olive oil
Sea salt and freshly ground black pepper
One-half 13.5-ounce can coconut milk
1 cup chicken stock
Poached egg “floater” (optional; see Note)
2 tablespoons full-fat coconut cream, for serving
Preheat a convection oven to 400F or 200C. Line a baking sheet with parchment paper.
Place the carrots, sweet potato, onions, and garlic in a large bowl. Add the ginger, turmeric, and oil, season with salt and pepper, and mix until well combined. Spread out evenly over the prepared baking sheet and bake for 25 to 30 minutes, until the veggies are tender.
Pop the garlic out of their skins and remove to a large bowl. Add the rest of the veggies, then stir in the coconut milk and stock. Using an immersion blender, puree the mixture until smooth. If you prefer a thinner soup, add a little water. Start with 2 tablespoons, stirring the water through thoroughly until you reach your desired consistency. If you wish, add in a poached egg “floater” or two.
- 4. Ladle half the soup into a bowl for tonight’s dinner and stir in 1 tablespoon of the coconut cream. Store the rest of the soup in an airtight container for tomorrow’s lunch, reserving the remaining 1 tablespoon coconut cream for that meal.