This recipe is great for Fall weather and is quite filling as well. By roasting the vegetables first it helps to extract the natural sugars making the soup a bit sweeter. This recipe called for 2 teaspoons of turmeric, however I found it a bit too bitter, so I now use only one teaspoon. If you still find it too bitter you can add a bit of brown sugar to balance it out.
1. pre-heat oven to 400 degrees
2. peel and roughly chop the carrots and sweet potatoes and place on a baking sheet. Slice onion into quarters and place 3 of the 4 quarters on the baking sheet. Dice up the remainder of the onion and set aside. Toss everything with the olive oil, salt and pepper and set aside. Roast for about 30 minutes or until golden brown.
3. In a large pot sweat the garlic and remaining onion with a pinch of salt. Add the roasted vegetables, vegetable stock and water, turmeric, curry powder and ginger and bring to a gentle boil. Leave the pot uncovered and turn off heat.
4. Once the soup has cooled gently, puree in a high speed blender. Add salt, pepper and cayenne pepper to taste.