It’s the last day of January. We made it!
Weather-wise, January and February are my least favorite months of the year. There’s limited daylight, it’s gray, the sidewalks are covered in ice and questionable ice melting chemicals, and going outside is a big production that involves fleece socks and boots and multiple layers and scarves and gloves and earmuffs and lip balm and most importantly, internal pep talks. Repeat times two for each of the puggles and their sweaters and coats and booties and pep talks (for Honey), though no lip balm as much as they might like to eat that. It has been so cold this last month, more consistently cold than I can ever remember. I don’t like it one bit.
Every year I have to remind myself that January and February are the worst, and if I can just make it until March, Spring weather will be here before I know it. And then it snows like crazy in March and sometimes at the beginning of April, but there’s also the chance it will be in the mid-eighties for one or two glorious, can’t-be-good-for-the-environment days. That’s my glimmer of hope and what gets me through the deep freeze this time of year. I also rely heavily on soup.
When it feels like negative fifteen degrees outside with wind gusts that literally take your breath away, few things sound better than a big, piping hot bowl of soup to warm your hands and your soul. For my latest recipe, I roasted carrots, sweet potatoes, garlic, and onion in coconut oil, and seasoned them with lots of healing, anti-inflammatory turmeric and a little ground ginger. I was inspired by my carrot orange ginger soup recipe from two years ago, but I wanted to take it from light and refreshing, to more earthy and warming. I kept the brighter orange notes, using juice instead of whole oranges, but the turmeric really has the spotlight this time.
The result is a nourishing, satisfying, and uplifting meal, both in terms of ingredients and color. Top it will a sprinkle of sliced green onions and a dollop of full-fat coconut cream, and what the winter lacks in abundant, warm sunlight, this soup delivers in spades.
- 1 pound carrots
- 2 small sweet potatoes
- 1 medium yellow onion
- 5 cloves garlic, peeled
- 1½ tablespoons coconut oil, melted
- 2 teaspoons ground turmeric
- ½ teaspoon ground ginger
- generous pinch fine sea salt & pepper
- 5 cups vegetable stock
- 1 cup freshly squeezed orange juice
- sliced green onions
- coconut cream
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Chop the carrots, sweet potatoes, and onion into 1-inch pieces and add them to a large mixing bowl, along with the whole cloves of garlic.
- Add in the coconut oil, turmeric, ginger, and salt and pepper to taste. Toss to coat evenly.
- Transfer the vegetables to the prepared baking sheet and bake for 30-35 minutes, until the carrots and sweet potatoes are golden and fork-tender.
- During the last five minutes of roasting, warm the vegetable stock in a large pot over medium-low heat.
- Once cooked, add the roasted vegetables to the stock, along with the orange juice, and stir to combine. Continue to heat for a couple more minutes.
- In two (or more) batches, place the soup mixture in a blender and blend until smooth, about 1 minute. *Be mindful of allowing steam to escape to avoid a blender mishap.
- Serve hot, topped with sliced green onions and a dollop of rich coconut cream.