Another recipe with the magical Turmeric! This weekend it was the “Fira de la Tierra” a Earth Fair that brings many artisans from around Barcelona, to the Arc-de-Triomf place. There are kiosks of all kinds from clothing, beauty products to food products. But mainly, I would say… half the fair is food products. There are lots of organic veggies kiosks, artisanal cheeses, sausages of all kind and big wood ovens baking fresh bread here and there! It’s my favorite fair in the world! I stopped by the “pera” organic vegetables kiosk
and couldn’t stop myself from buying… They had those precious small avocados that are so… divinely onctuous. Anyways… all that to say…
I got myself some great fresh organic Turmeric, and since it’s a magical ingredient, well I try to experiment, a few different ways with it. This soup is magically smooth as it is delicious! Got an Indian flair to it, without being overly charged with spices. You’ll love it, believe me.
So the base is a typical chicken broth, then I roasted some carrots with onions, potatoes, turmeric, ginger and garlic and a pinch of that curry powder. It’s like touching heaven with your tastebuds this soup, a revelation. As I did already explained from the previous post of Coco-Turmeric Panna Cotta, turmeric is quite a magical ingredient, so many health benefits which would take hours to enumerate out here.
Even religions like Buddhism and Hinduism are big fan of it: They consider Turmeric to be a symbol of purity, fertility and prosperity. Also Turmeric is used as the dye, to make those famous buddhist monks robes. In Hindu weddings, it’s a nuptial custom to paint the face of the bride and groom as a symbol of purity and prosperity. And at last, even the shamans from Hawai use it in their rituals… So there is something special about turmeric, we should definitely experiment more with it!
Also, if you want an extra sweetness to the soup, I add a touch of coco-lime cream on top. It compliments the soup perfectly, but it’s optional, since it’s much work for a single soup. I happen to had a leftover from the Strawberries & coco-lime recipe.
Let’s do this smooth and delicious appetizer, to start experimenting with Turmeric.
Carrot & Turmeric Soup
Makes 3 portions
- 1 litre of chicken broth
- 3 carrots in small cubes
- 1 small onion cut into cubes
- 1 precooked potato
- 15g of fresh and finely chopped turmeric (without skin) or 1 tbsp of powder turmeric
- 1 tbsp olive oil
- 1 garlic finely chopped
- 1 tbsp of fresh finely sliced ginger
- 1 tbsp yellow curry powder
- Salt, pepper
Extra topping of Coco-lime cream *optional
- 100ml coconut cream
- 3 kaffir lime leaves (break the leaf so it can give it’s flavor faster)
- 1 tbsp white sugar
- Cook your potato, if not already done
- Cut all the veggies, add the carrots and onion to a pot with the olive oil, cook medium-high heat, until turning slightly brown (5 minutes)
- Mid-way through the veggies coccion, add the chopped garlic, ginger, turmeric
- When the carrots are ready, add the curry powder and potato
- Add the broth, bring to simmer, cook for 10 minutes
- Blend the soup, once the veggies are soft
- Adjust the seasonning with salt and pepper
- Let sit to pick up some flavour, if possible
Coco-lime cream directions *optional
- Add coconut cream to pot with broken kaffir lime and sugar
- Simmer for 10 minutes
- Pick out the leaves and serve
Serve the soup with a bit of the coco-lime cream, Enjoy!