Turmeric-Carrot Soup

Preheat your oven to 400 °F. Rinse, peel, and roughly chop the carrots and sweet potatoes. Place on a baking sheet. Cut the onion into quarters, and place 3 of the 4 quarters on the baking sheet. Toss all of the vegetables in 2 tbsp olive oil and season with salt and pepper. Place the baking sheet in oven, and roast until golden brown, about 25 minutes.

While the vegetables roast, dice the remaining quarter onion. Peel the ginger, and grate the ginger and garlic with a microplane or box grater. Set everything aside.

Heat 2 tbsp vegetable oil in a large pot over low heat. Add the diced onion and a pinch of salt. Cook until translucent. Add the garlic, and cook until fragrant. Add the turmeric, curry powder, and grated ginger and cook until fragrant, about 30 seconds. Add 4 cups of water and the vegetable broth powder. Bring to a gentle boil, cover, and reduce to a low simmer.

When the vegetables are done roasting, add all of them to the pot with the aromatics and stock. Leave the pot uncovered, and turn the heat off. Allow the soup to stand while you prepare the toppings.

Mix the coconut powder with ½ cup water to make a thick cream. Set aside. Rinse and dry the cilantro. Remove the leaves from the tough stems. Discard the stems. Puree the soup in batches in a blender (add a little bit of water if you prefer a thinner soup). Season to taste with salt and pepper.

Rinse and dry the arugula. In a medium bowl, stir together 2 tsp apple cider vinegar and 2 tbsp olive oil with a pinch of salt and pepper. Add the arugula, and toss. Ladle the soup into bowls, and garnish with a drizzle of coconut cream, the cilantro leaves, and the remaining apple cider vinegar to taste. Serve the arugula salad on the side, and enjoy!