Anti-Inflammatory Ginger-Turmeric Carrot Soup

Prep Time: 30 mins

Cook Time: 1 hour 45 mins

Total Time: 2 hours 15 mins

Serves: 8 bowls

INGREDIENTS:

• 2 Pounds Carrots
• 4 Tablespoons Extra Virgin Olive Oil
• 1 Medium Yellow Onion
• 6 Cloves Garlic
• 1½ Cups Coconut Milk
• 1 Tablespoon Turmeric
• 1½ Teaspoons Kosher Salt
• ½ Teaspoon Ground Cayenne Pepper
• 1 Tablespoon Grated Fresh Ginger
• Juice of 1 Lime
• 4-6 Cups of Water

Garnish

• 2 Large Fennel Bulbs
• 3 Tablespoons Extra Virgin Olive Oil
• Pinch of Salt
• ¼ Cup Pepitas (Pumpkin Seeds)
• 4 Tablespoons of finely minced Scallions (Green Tops Only)

INSTRUCTIONS:

1. Preheat oven to 375°F (190°C).
2. Coat the carrots with two tablespoons of the olive oil and place on a baking sheet. Roast until tender, but not caramelized (to preserve the bright orange color), about one hour.
3. When the carrots are done, turn up the oven heat to 400°F. Slice the fennel bulbs into thin slices and slowly saute them in three tablespoons of olive oil and a pinch of salt until they begin to soften. Place the skillet into the oven and roast the fennel until it becomes crispy and caramelized (20 – 30 minutes). Set aside.
4. Heat a dry skillet over medium heat and add the pepitas. Toast in the skillet until they begin to brown, about 3 or 4 minutes. Set aside.
5. Meanwhile, dice the onion and saute in a skillet with the remaining two tablespoons of olive oil until tender (about 12 minutes). Peel and mince the garlic and add it to the skillet. Cook until garlic is fragrant and begins to brown.
6. Place the carrots and the onion mixture in a blender. Add all of the remaining ingredients except the water. Blend until smooth, adding water to thin to soup consistency.
7. Pour pureed soup mixture into a soup pan and bring to a simmer over medium heat. Add more water to thin the soup as necessary.
8. Ladle warm soup into bowls and garnish with caramelized fennel, pepitas, and scallion greens.

Recipe by: slowburningpassion.com