Roasted Vegetable Soup/Vegan Soup With Fresh Turmeric

Wholesome rich creamy delicious and nutritious soup with roasted vegetables, fresh turmeric and coconut milk. Very easy to make yet super tasty and comforting. Roasted and blended pumpkin, carrot, cauliflower, garlic with mixed herbs and coconut milk gives a creamy texture to the soup without cream or any dairy products.

I have roasted the vegetables in halogen oven. But you can roast in OTG, airfrier or microwave convection oven. Use whatever you have but don’t skip the step for perfect taste. I have used 1/2 teaspoon grated ginger and 1/4 teaspoon fresh turmeric. You can use half teaspoon more if you like the taste and flavour of ginger and fresh turmeric. Taste before serving and add more if required.

Ingredients you need to make this delicious soup

Pumpkin – Nutritious and delicious pumpkin with other roasted vegetables gives a wonderful flavour and taste.

Carrot – Used highly nutritious and low calorie carrot for a beautiful color, taste and numerous health benefits.

Tomato – Vitamins and minerals enriched tomato also give a beautiful color and enhance the taste.

Garlic – Not only for health benefits but garlic is used for flavour. You can use more garlic if you like strong garlicky flavor.

Onion – Used roasted onion for flavour and taste.

Fresh turmeric – Immunity booster fresh turmeric has numerous health benefits. You can get some more recipes with fresh turmeric on this blog.

Orange grape juice with fresh turmeric

Mushroom broccoli soup with golden spice fresh turmeric

Vegan fruity golden smoothie with fresh turmeric and aloevera

Turmeric shot with Tulsi or Holy Basil

  Shahi Kamal Kakdi or lotus stem korma

Ginger – Used ginger to add a flavor and slightly spicy taste.

Cauliflower – Low sodium, cholesterol free, fat free and vitamin rich cauliflower used to make rich creamy texture.

Capsicum – Roasted capsicum used to enhance the taste and flavour. You can also use red or yellow bell peppers.

Salt – Use Salt according to your taste.

Black pepper powder – Black pepper powder will give a spicy kick to your soup. Add black pepper according to your spice tolerance. You can also use freshly crushed black pepper.

Olive oil – Little olive oil to marinate the vegetables before roasting. You can use any vegetable oil of your choice.

Italian mixed herbs – Used mixed herbs for flavour. You can also use oregano, rosemary, basil or other flavors of your choice.

Coconut milk – Coconut milk used for a creamy texture. You can also use dairy cream if you want.

Water – You can vegetable stock instead of water. If you like thick soup add less water or vegetable stock.

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Recipe

Pumpkin – 1 cup, peeled and cubed

Carrot – 1 small,peeled

Tomato – 1

Garlic – 5-6 cloves

Onion – 1, roughly chopped

Fresh turmeric – 1/4 teaspoon, peeled and grated

Ginger – 1/2 teaspoon, peeled and grated

Cauliflower florets – 1/2 cup

Capsicum – 1 small

Salt – to taste

Black pepper powder – 1 teaspoon or to taste

Olive oil – 2 teaspoon

Italian mixed herbs – 2 teaspoon

Coconut milk – 200ml

Water – 3 cup or as required

Method

1. Wash and chop the vegetables in medium sized pieces. Peel the garlic cloves.

2. Peel and grate the ginger and fresh turmeric.

3. Arrange all the vegetables on a baking tray.

4. Sprinkle salt and mixed herbs. Drizzle olive oil. Mix well. Arrange the vegetables in single layer.

5. Roast the vegetables in airfryer or oven for 15-20 minutes. I have used halogen oven at 200° for 10 minutes.

6. Turn the vegetables upside down. Add grated ginger and turmeric. Roast again for 5 minutes.

7. After 5 minutes stir the vegetables well. Vegetables should be light brown. Roast for 2-3 minutes more if required. Now the vegetables are perfectly cooked. Let it cool down.

8. Blend the roasted vegetables with 1/4 cup water. Blend into a smooth paste. Use blender jar or hand blender.

9. Pour the mixture in a wok or pan. Add 3 cup water and let it boil. Add salt, black pepper and mixed herbs. If you want thick soup add 2 cup water only. When it starts to boil reduce the heat.

10. Boil the soup on low heat. Boil for 6-7 minutes or till you get your desired consistency. Keep stirring in regular interval.

11. Add coconut milk and mix. Cook for 2-3 minutes. Keep stirring.

12.Taste and adjust the salt. Add more mixed herbs and black pepper powder if required. You can also use freshly crushed black pepper powder.

13. Garnish with cilantro or coriander leaves and pumpkin seeds. Serve hot.

Notes

1. You can use any vegetable of your choice.

2. Add 1 teaspoon each grated ginger and turmeric instead of 1/2 teaspoon if you like the taste and flavour.

3. Use any flavour of your choice instead of mixed herbs.

4. Red or yellow bell peppers can be used in the soup.