Purple Carrot Soup + Turmeric Tahini Dressing

• Purple Carrot Soup
• 3 cups vegetable broth
• 1 yellow onion, quartered
• 4-5 carrots, quartered
• 1 head of garlic
• 1/2 head of cauliflower, coarsely chopped
• 1/2 cup non-dairy milk, unsweetened almond or cashew
• 1/2 cup hazelnuts, toasted
• 2 tablespoons olive oil
• Tahini Turmeric Dressing
• 1 tablespoon nutritional yeast
• 11/2 tablespoon tahini
• 1 teaspoon turmeric
• 1/2 lemon, juiced

1. Preheat oven to 425u0b0.
2. Line a baking pan with parchment paper and set aside. In a large bowl mix together coarsely chopped cauliflower and quartered onions and carrots in 2 tbs of olive oil. Season with fresh cracked pepper and sea salt. Pour onto prepared baking sheet and nestle 1 head of garlic in to the center of the veggies. On a separate baking sheet, pour 1 cup of hazelnuts for toasting. Roast the vegetables for 30-35 minutes, or until you can pierce the carrots with a fork, and the hazelnuts for 8-10 minutes, or until they release a nutty aroma.
3. In a bowl or small jar, mix together nutritional yeast, tahini, soy sauce, turmeric, and lemon. Add cracked pepper for additional flavor and 4-6 cloves from the roasted garlic.
4. After 20-25 minutes of roasting, bring three cups of vegetable broth to boil in a large soup pot. Turn to simmer and add roasted veggies and 4-6 cloves of roasted garlic. Puree with an immersion blender. Pour into bowls and top with chopped roasted hazelnuts and turmeric tahini dressing.

purple carrot, vegetable broth, yellow onion, carrots, garlic, cauliflower, nondairy milk, hazelnuts, olive oil, turmeric dressing, nutritional yeast, tahini, turmeric, lemon

Taken from food52.com/recipes/34157-purple-carrot-soup-turmeric-tahini-dressing (may not work)