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Roasted Carrots & Rice with Zingy Turmeric Broth

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1
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Ingredients

  • 2 medium carrots, chopped
  • 2 teaspoons olive oil, divided
  • 2 teaspoons fresh thyme, minced and divided
  • sea salt and ground black pepper, to taste
  • ½ small shallot, minced
  • 1 small clove garlic, minced
  • 1 inch piece ginger, peeled and minced
  • 1 teaspoon ground turmeric
  • 1 cup water
  • 2 teaspoons lemon juice
  • cooked brown rice, for serving
  • sprouts/shoots/small greens of some kind (I like sunflower shoots)
  • sesame seeds, for garnish

Instructions

  • Preheat your oven to 400°F. Line a small baking sheet with parchment.
  • Toss the carrots with 1 teaspoon of the thyme, 1 teaspoon of olive oil, salt, and pepper. Scatter them in a single layer on the baking sheet and slide them into the oven. Roast for about 20 minutes or until the carrots are browned in spots and soft.
  • Meanwhile, heat the remaining olive oil in a small saucepan over medium-low heat. Add the shallots. Sauté until translucent and soft, about 5 minutes. Add the garlic, ginger, and remaining thyme. Sauté until very fragrant, about 1 minute. Add the turmeric to the pot and stir to incorporate. Keep stirring until the mix seems paste-like. You're cooking the raw-ness out of the spice at this point, ideally for about 2 minutes (add more oil if necessary). Slowly add the water and stir.
  • Bring the broth to a boil. Simmer for 10 minutes or so. Add the lemon juice and stir at the end. Season with salt and pepper.
  • Place the roasted carrots and cooked rice in a bowl. Strain the turmeric broth if you like, then ladle it on top. Garnish the bowl with sprouts and sesame seeds if you like.

Recipe Notes

  • Any roasted root or tuber would be excellent in place of the carrots. This dish is mostly about the interaction of the caramelized, lightly sweet vegetables and the sharp broth.
Roasted carrots and rice with zingy turmeric broth is restorative, flavourful, comforting, as well as naturally gluten-free and vegan. A cross between a rice bowl and a soup that comes together on the stovetop and in the oven.