Roasted Carrot & Turmeric Soup
Total time1 hr
Prep time15 min
Cook time45 min
4.5(27)
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Learn more →Ingredients
4 servings
- 2 lb carrots, peeled and cut into 1-inch pieces
- 3 tbsp coconut oil, divided
- 1 tsp fine sea salt, divided, plus more to taste
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 tbsp fresh turmeric, peeled and finely grated (or 1 tsp ground turmeric)
- 1 tbsp fresh ginger, peeled and finely grated
- 4 cups bone broth (homemade or aip-compliant brand)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp coconut oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the carrot pieces on a rimmed baking sheet, toss with 2 tablespoons of the coconut oil and ½ teaspoon of the salt, and arrange in a single layer.
- 2
Roast the carrots for 30–35 minutes, flipping once halfway through, until the edges are deeply caramelized and a fork slides through the thickest piece without resistance.
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