garlicky roasted carrot soup

Remarkably I was still harvesting carrots the last week of November- lucky us. The longer carrots remain in the ground during colder months, the sweeter they become; a sweet reminder for me to plant a larger harvest come spring. I absolutely adore pureed soups, creamy and velvety without the cream. This soup is perfect for fending off the sniffles; turmeric, garlic and curry are all known to help ward off stubborn winter colds, helping to ramp up your immune system. Due to the mild winter we have been experiencing I still have plenty of thyme in the garden - the earthy thyme pairs extremely well with the sweet carrots & warm spices.

A quick soup to make during the week that really takes no time at all, perfect for those nights when you are just too exhausted to make an elaborate meal but still crave something warm and filling. During the month of December I double up on my healthy eating habits- with all the sweets and rich meals during the holiday's it's nice to have few healthy easy to make recipes that balance out those rich & decadent meals & treats.

What are your healthy eating tips this time of year?

Garlicky Roasted Carrot Soup
makes 4 servings - easily doubled

you will need: 
1/2 red onion, roughly chopped

5 medium carrots, roughly chopped
 3 garlic cloves, peeled and roughly chopped
1 tbsp canola or coconut oil
salt

1/2 tsp turmeric

1/2 tsp curry 

1 tsp fresh thyme, woody stems removed

4 cups water

assembly:
pre heat oven to 425*

Toss onions, carrots and garlic with the oil and evenly spread on a large rimmed sheet pan. Roast in the oven for 20-25 minutes or until tender and caramelized.

Remove from the oven and add roasted veggies to a medium soup pot - add spices, salt (to taste), thyme & water. Bring soup to a boil and simmer for 5 minutes. Remove from heat and blend with an immersion blender or in batches in your blender with the top vented.

Ladle into bowl and season with salt and pepper to taste and additional thyme if desired.

Enjoy!