Recipes from An Epicurious Lifestyle's kitchen

Roasted Carrot Soup with Fennel and Turmeric Toasts

Roasted Carrot Soup with Fennel and Turmeric Toasts


2 lbs of carrots, peeled and coarsely chopped

1 onion, coarsely chopped

1 jalapeño pepper, seeded

2 tablespoons fresh sage

8 springs of thyme leaves

About a couple tablespoons of sea salt and freshly cracked pepper

4 cloves of garlic, smashed

About 4 tablespoons of olive oil

2 Bay leaves

1 tablespoon turmeric

4 cups of chicken or vegetable stock

1 cup of cream


Preheat oven to 400 degrees. Take a large roasting pan and add carrots, onions, jalapeño pepper, sage, thyme, salt and pepper, garlic, and olive oil. Mix well and spread out on a roasting pan. Roast for about 40 minutes or until vegetables are fork tender. Let cool slightly. Then puree in food processor until smooth. Add just a little broth if not pureeing. In a large saucepan add the puree, broth, bay leaves, and turmeric and let simmer for about 15 minutes. Then press through a  sieve. Return soup to saucepan, on low heat and add the cream. Heat just until cream is warm. Serve with Fennel Toasts!

Fennel Toasts

Preheat oven to 400 degrees

6 slices of sourdough bread, crusts removed, cut into long strips. Put bread onto sheet pan. Drizzle with olive oil and sprinkle with fennel seeds, sea salt and freshly cracked pepper. Take you finger and dip into the turmeric and place turmeric powder on strips in a decorative pattern. Toast for about 3 minutes or until golden.

Peter’s Wine Pick: Morgan Pinot Gris

~Happy Cooking!

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