Healing Carrot Soup with Turmeric and Ginger

Yield: 24 ounces
Calories: 478

Recommended Serving Size:
16-ounce servings (half of the recipe yield) = 239 calories

Ingredients:
• 4 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 yellow onion, chopped
• 4 garlic cloves, minced
• 2 teaspoons olive oil
• 3 cups low sodium vegetable broth
• 1 teaspoon turmeric powder
• 1 teaspoon ginger root, grated
• Juice from 1/2 of a lemon
• Pinch cayenne pepper (optional)

Garnish (optional)
• Fresh Parsley
• Greek yogurt
• Black sesame seeds
• Coconut flakes

Instructions:
1. Preheat oven to 350 degrees.

2. Place chopped carrots, parsnip, onion and garlic on a baking sheet. Season with turmeric and cayenne pepper. Drizzle olive oil and toss to evenly coat vegetables with oil and spices.

3. Transfer baking sheet into preheated oven for 15-20 minutes or until tender and roasted
.
4. Transfer roasted vegetables to a blender. Add warm vegetable broth, lemon juices, and grated ginger.

5. Transfer to serving bowl and garnish with fresh parsley, Greek yogurt, black sesame seeds, and coconut flakes.

6. Enjoy!