Roasted Carrot soup with Turmeric

1/2 lg onion, diced

3 cloves garlic, chopped

med. potato peeled and sliced

1 lb. carrots, chopped

2 1/2 cup water

2 sm. bouillon cubes (chicken or veggie flavor)

1/2 tsp. celery salt

a few shakes of “Spike ” seasoning

1 tsp Turmeric

1/2 tsp kosher salt/ ground black pepper

Creamy Yogurt Garnish

1/2 cup plain yogurt

2 tbs heavy cream

Heat a skillet with a a little oil. Sautee onion with a little salt as this helps release the water and lets it caramelize quicker. When it is just beginning to get soft add garlic and potato sautee the hell out of it, until it starts to brown.  Transfer veggies to a pot. Add water (2 cups) to pan and deglaze (get the bits off). Dump the water in the pot. Throw in the celery salt and bouillon cubes, Spike seasoning and some black pepper, set over low heat on another burner.  Add a bit more oil to the pan and toss in the Turmeric. Let the spice bubble in the oil, it sounds really cool. Add the carrots and sautee over med heat till slightly golden and glazed looking. Add carrots to the pot.  Add 1/4 cup water to pan to deglaze again.  Cook the soup about 20 minutes more.  When the carrots and potato are really soft (falls off a paring knife when stabbed) take pot off burner and let soup cool 5-10 minutes. Puree soup with a blender or a hand held immersion blender. Season to taste with salt and pepper.

Whisk the yogurt and cream in a bowl. Put a few tablespoons in a baggie and squeeze to the corner. Snip a very tiny bit off the corner and use bag to make design of your choice on the bowl of soup. Alternately you could just put a blob of cream on the soup.

* Recipe contributed by Wenonah Michallet-Ferrier, mom of two and my dear friend. You can find more of her recipes in our new book, Celebrate Green! Creating Eco-Savvy Holidays, Celebrations and Traditions for the Whole Family.