Because the winter doesn’t seem to want to end (although there is hope! 52 and sunny tomorrow!) I decided to make more soup this week. This recipe is super easy (finals are coming up… nobody has time for slaving over the stove) but is full of flavor. If you are looking to make it a little more filling, serve with rice and a protein (I made some tempeh on the side).
Sautéd Carrots and Mushrooms in a Zesty Turmeric Broth
2 large carrots
1 cup mushrooms (I used baby bella but chose your favorite)
1/4 of a red onion
1 clove garlic
fresh ginger (I used sushi ginger I keep in my fridge)
1 TBSP ground turmeric
1 cup water
1 TBSP lime juice
salt + pepper
1 cup fresh spinach
extra ginger + sesame seeds for topping
You’ll need two pans for this.
First, cut carrots into 1-inch rounds. Put a little oil or cooking spray in a pan and add mushrooms and carrots. (Remember to keep an eye on this pan during the followings steps – these will take about 5 minutes to sauté).
Chop onion. In the second pan, heat a little oil or spray and add in the chopped onion. Let cook for about 4 minutes, or until onions are beginning to appear translucent. Add in garlic and ginger. Stir to combine. Add in turmeric and stir to make sure all ingredients are combined. Cook for about 3 more minutes on medium heat. Slowly add in the water and stir. Let the broth simmer for about 10 minutes. Add lime juice at the end and stir once more to combine.
Place your sautéd carrots and mushrooms in a bowl. Add a handful or two of spinach. Pour the turmeric broth over the vegetables. Garnish with sesame seeds and more ginger. Enjoy!
Note: If eating with rice or another grain, add it to the bowl at the same time as the vegetables.
Adapted from: http://www.thefirstmess.com/2014/03/06/roasted-carrots-rice-w-zingy-turmeric-broth-recipe/