Ingredients
Directions
- 1
Heat a drizzle of extra virgin olive oil in a large pot over medium-high heat. When oil is hot, add the halved onions flat side down. Let the onions get nicely charred and golden, which will take about 5-6 minutes depending on the heat.
- 2
When the onions get to a deep golden brown, add the crushed garlic. Stir for 30 seconds
- 3
Add leeks, turmeric, ginger, and baby carrots. Stir for 2-3 minutes
- 4
Add the water, making sure all the vegetables are covered. Add a generous pinch of salt. Reduce heat to medium-low, cover and simmer for 1 hour or until carrots are tender
- 5
When soup is done cooking, turn the heat off and let it cool slightly. Then, transfer the soup to a blender and blend until smooth. Work in batches if necessary. Once the soup is blended, taste and adjust for salt and pepper
- 6
Serve and enjoy! I like to top mine with a dollop of greek yogurt (the acid in the yogurt provides a great contrast to the sweetness of the soup). Garnish with fresh parsley and pumpkin seeds if you have
