Ubiquitous orange carrots can be found at every grocery store, from tiny baby carrots to large root carrots. I have nothing against orange carrots, except that there are plenty of other colors with their own unique flavor – purple, white, and yellow. All these colorful carrots are derived from the wild carrot, which is one of the few vegetables that sustain us throughout the year. I remember discovering colorful carrots at a farmers market in California, needless to say I was obsessed with them (maybe, I still am) for a long time after.
I have been using the immersion blender a lot this month, despite horror stories from the New York Times. As long as you keep the tip of the wand buried beneath the surface of your soup, then you should have no problem. And remember, never use your finger to try to un-stick the appliance.
This recipe combines the earthiness of purple carrots with the creaminess of non-dairy milk to create a soup that is simultaneously filling and refreshing. I am recovering from a serious running injury right now, so I have been sneaking turmeric into everything for its anti-inflammatory properties. This cheesy turmeric dressing is creamy and tangy, which complements the soup well. This has become a weeknight staple for late winter with a side of Irish soda bread from The Vegan Planet.
3 cups vegetable broth
1 yellow onion, quartered
4-5 carrots, quartered
1 head of garlic
1/2 head cauliflower, coarsely chopped
1/2 cup unsweetened non-dairy milk, almond or cashew
1 cup hazelnuts, roasted
2 tbs olive oil
1 tbs nutritional yeast
1 1/2 tbs tahini
2 tbs soy sauce
1 tsp turmeric
1/2 lemon, juiced
Preheat oven to 425°.
Line a baking pan with parchment paper and set aside. In a large bowl mix together coarsely chopped cauliflower and quartered onions and carrots in 2 tbs of olive oil. Season with fresh cracked pepper and sea salt. Pour onto prepared baking sheet and nestle 1 head of garlic in to the center of the veggies. On a separate baking sheet, pour 1 cup of hazelnuts for toasting. Roast the vegetables for 30-35 minutes, or until you can pierce the carrots with a fork, and the hazelnuts for 8-10 minutes, or until they release a nutty aroma.
In a bowl or small jar, mix together nutritional yeast, tahini, soy sauce, turmeric, and lemon. Add cracked pepper for additional flavor and 4-6 cloves from the roasted garlic.
After 20-25 minutes of roasting, bring three cups of vegetable broth to boil in a large soup pot. Turn to simmer and add roasted veggies and 4-6 cloves of roasted garlic. Puree with an immersion blender. Pour into bowls and top with chopped roasted hazelnuts and turmeric tahini dressing.