Tuesday, September 6, 2016

Roasted Carrot Soup with Ginger, Turmeric, & Cardamom


 I love ethnic spices, especially in soups. This roasted carrot soup is rich in warming spices of ginger, turmeric, and cardamom with a touch of cooling coconut milk. This easy soup is low in calories, low in fat, vegan, and and naturally gluten free ( like all my recipes) 

I received carrots, onions, and potatoes this week as part of my CSA farm share. I immediately started to think soup!

Roasted veggies make easy and flavorful soups
One of my favorite and easiest ways to make soup is to use roasted veggies as my base. I got the idea when I had a significant amount of vegetables in the refrigerator, and we were leaving for vacation. I needed to find a way to cook the veggies and freeze them. I decided to roast them all. The result was a deliciously tasty blend of incredibly flavorful veggies. 

My daughter in law Wendy said, " Why don't you just blend those roasted veggies in the Vitamix with vegetable broth." That's exactly what I did and to my surprise I ended up with a  quick and simple soup that tasted outstanding.

That is how I started using roasted vegetables as a base for my soups. Roasting vegetables brings out the veggie's sweetest flavor and adds a wonderful richness.  




It's is so easy too. 
To make this soup, I simply lined a cookie sheet with parchment paper, cut up my carrots into spears, sliced my potatoes, and sliced my onion. Tossed the trio in olive oil and Himalayan salt or sea salt, spread them on the lined cookie sheets and then baked at 400 for about 45 minutes until the veggies were done. While the veggies were roasting, I was free to do other things.

When the veggies were ready, I allowed them to cool, then tossed them into the Vitamix with 4 cups of flavorful vegetable broth and the spices. 

Spices add flavor, nutrients, & antioxidants 
If you like ginger, turmeric, and cardamom, you will love the intriguing taste of this light aromatic soup. There are many reasons to include spices in your cooking. Natural spices are very high in antioxidants, anti-inflammatories and vitamins. Unfortunately, processed foods often contain artificial flavoring and coloring which not only does not add to our health, those artificial products may actually interfere with our health. 




My husband gave the soup an A+ ( of course he loves all my soups) and ate it with leftover triple bean salad. it seemed like the perfect soup for the beginning of September.  






Author: Judee Algazi @Gluten Free A-Z Blog
Prep Time: 5-10 minutes
Roasting Time: 45 minutes
Blender Time: 2 minutes

Ingredients:
1 pound of carrots, sliced into large sticks
2 medium potatoes, sliced in thick rounds
2  large onions, sliced in thick half moons
1/8 cup of olive oil or olive oil spray
Himalayan or sea salt and cracked pepper to taste
4 cups of vegetable broth
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom or substitute graham masala ( different flavor) 
Optional: 1 Tablespoon of coconut milk added to each bowl

Directions for roasting
Preheat oven to 400 degrees
Line 2 cookie sheets with parchment paper
Slice the vegetables 
Place vegetables in a large mixing bowl and toss with the olive oil . 
Distribute over the cookie sheets. 
OR place veggies on the cookie sheets and spray generously with olive oil spray ( if spraying, you will have to do this one more time after 20 minutes of roasting) 
Roast for 45-50 minutes until all veggies begin to be soft but roasted.
Remove and allow to cool. 

Directions for assembling soup: 

1. Place 2 cups of cooled roasted carrots, 1 cup of roasted onion, all of potatoes ( and any juice from roasting) into the Vitamix or strong blender. 

2. Add the turmeric, ginger, and cardamom ( or graham masala if you prefer) along with the vegetable broth. 

3. Process until smooth. 

4. Add to bowls and mix in 1 Tablespoon of coconut milk to each bowl and garnish with the leftover roasted carrots ( chop them to bite size) and onions which are caramelized from the roasting. 

5. This soup also tastes good chilled



 My notes: 
*** Personally, I really like this soup cold! Make it, refrigerate it, and eat it cold-. If you like hot soup, then by all means heat it up.

I like this soup with either seasoning- cardamom or graham masala. 

***I am defending my right to offer real food natural recipes that are naturally gluten free. If you are looking for substitutes for cookies, cake, crackers, breads etc - it is not the focus of the recipes on this blog. I feature naturally gluten free recipes that are health giving and promote a healthy gut!







9 comments:

  1. We eat soup every single day and new or different recipes are always welcome. I love the spices mentioned here and I am sure that roasted veggies are worth the time and electricity!:))

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    1. If the electricity is an issue, why not try the soup in the winter when it will help heat up the house and feel more practical or roast some other veggies at the same time. I never mind the time because I can do other things while it is in the oven. If you ever decide to try it, I hope you like it!

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  2. This is the perfect combo of everything we love turmeric, ginger and cardamom, can't go wrong with that! :)

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  3. Your Roasted Carrot Soup looks delicious, Judee! Thanks so much for sharing with us at Full Plate Thursday and have a great weekend!
    Miz Helen

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  4. Your soup looks so tasty! Love the addition of the healthy spices like turmeric. :) Roasted veggies are delicious so I bet this soup is amazing. Can't wait to try it!

    Thanks so much for linking up with us for #HealthyVeganFridays! I’m Pinning and sharing!

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  5. The perfect spice combination with the carrots and to ease into fall. It looks delicious! Thanks for sharing it with Souper Sundays this week! ;-)

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    1. Deb,
      It is still hot here, but I am thinking fall!

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  6. I'm trying to put off enjoying warm soups a wee bit longer... but I know I won't be able to for much longer, so it's nice to see such a warming sounding soup to try out when I inevitably need to sub the warm soups in for my raw ones.

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  7. I'm a soup lover! With so many of my favorite ingredients, who can resist this tasty soup? We're so glad you shared this healthy and delicious Roasted Carrot Soup with Ginger, Turmeric, & Cardamom at the Healthy, Happy, Green and Natural Party Blog Hop. I'm Pinning and sharing!

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Thank you for your comment - I love the feedback and interaction

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