Turmeric Carrot Soup

Ingredients

• 300 g small carrots (with greens)
• 125 g mini corn cobs
• 2 tbsp olive oil
• Salt
• Pepper
• 1 small onion (50 g)
• 1 Garlic clove
• 200 g waxy potatoes
• 2 tsp Turmeric powder
• 600 ml Vegetable Broth
• 100 ml coconut milk
• Cayenne pepper
• a pinch of cinnamon
• 1 tbsp Lemon Juice
• 0.5 bunch cilantro (10 g)
• 5 g daikon radish sprouts (½ handful)

Instructions

1. 1.

   Wash and dry grate the carrots, trimming the greens to the base. Brush corn cobs and carrots with 1 tbsp oil, season with salt and pepper, place on a parchment-lined baking sheet and roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes, turning once midway.

2. 2.

   Peel and finely dice the onion and garlic. Peel, wash, and cut the potatoes into small pieces.

3. 3.

   Heat remaining oil in a pot over medium heat. Sauté onion and garlic for 2 minutes. Add potatoes and sauté for another 2 minutes. Sprinkle turmeric, pour in broth and coconut milk, cover, and simmer on medium for about 15 minutes until tender.

4. 4.

   Blend the soup with an immersion blender, season with salt, pepper, cayenne pepper, a pinch of cinnamon, and lemon juice.

5. 5.

   Wash, dry, and finely chop cilantro and radish sprouts. Ladle the turmeric carrot soup into deep bowls, top with roasted vegetables, and sprinkle with herbs.