Here’s my foodie prediction for 2017! Really, it’s a declaration. Turmeric will be the spice of the year! It’s getting a lot of attention these days for it’s health benefits, and on the horizon, we’re seeing a lot more recipes calling for turmeric. Join me on the bandwagon—put turmeric front and center–with this lightly spiced turmeric curry carrot soup! This post first appeared on Pressure Cooking Today, where I am a contributor.
Layer upon layer, this vibrant soup is built for flavor. The onions, garlic, and carrots soften and release their aroma with a brief sauté in olive oil. Curry powder, a blend of turmeric and more than a dozen spices and herbs, of course contributes big time to the pot.JUMP DIRECTLY TO RECIPE!
Vegetable broth, the pure essence of veggies and herbs, adds its own flavor depth, and honey-tart apple juice brings in a bit of sweet. A potato provides smooth dairy-free creaminess. With a squeeze of lime to brighten things up, every ingredient in turmeric curry carrot soup hits a corner of your mouth.