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.
Roasted Carrot Orange Turmeric Soup
Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins
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.
Turmeric stains most everything it touches. I colored my blender a lovely shade of yellow-orange making this soup, which is fading each time I wash it. I’ve heard that leaving your blender in the sun for a day will remove any turmeric stains, but I haven’t yet tried this myself.
Copyright © 2020 Amanda Maguire for Pickles & Honey