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Roasted Carrot Turmeric Soup

Roasted Carrot Turmeric Soup

This warm, roasted carrot turmeric soup is perfect for the upcoming holidays. Serve up a bowl for yourself and a guest and enjoy the cozy evening together. 



  1. Preheat your oven to 400 degrees + prep your veggies. Roughly chop your carrots, onions and potatoes. Place on a baking sheet with sage, thyme, paprika, salt, turmeric, garlic powder, chile flakes and 2-3 tsp of olive oil. Mix well. 
  2. Place in oven until veggies are tender and roasted - about 30-40 minutes.
  3. Place veggies from the tray in a big pot and add 5-6 cups water over and simmer on a medium high heat for about 20-30 minutes. Adjust with more salt if needed. I also added a pinch of sugar just for some sweetness.
  4. Get your blender or immersion blender and mix until it's creamy thick soup and all the chucks are blended. Once blended, you can taste and add in more salt, pepper and sugar as needed if you'd like, this is optional. Serve with your desired toppings, and enjoy! 

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