This simple bowl is kind of soup-y, but also kind of not. It’s also mostly just carrots and spice served with a bit of rice and sprouts. It’s quick to throw together and warming to the core. Most of these ingredients were pantry stock for me and I imagine if you’ve cooked any of my recipes before, they might be for you too.
I roast a couple carrots with thyme until they’re sweet and while that’s happening I make up this sharp broth. It begins with minced shallot, garlic, ginger and turmeric. A little sparkle of lemon at the end keeps it from seeming flat. You could add a minced chili or something hot if you want. It has all of the zing of turmeric tea, but in a more obviously savoury form.
When I was studying nutrition in culinary school, we had guest speakers from time to time. One of the good ones was this older man who sold sprout growers. His name was Tony and he also maintained a website with information on various styles of dance lessons/dance related socials in the province of Ontario (but also Florida). He absolutely glowed. His business cards promoted “LIVE GREEN FOOD FOR HEALTHY DANCERS.” He told us that he ate 3 tablespoons of sprouts every morning and we all definitely bought his sprout grower after the talk.
I honestly have no idea where that thing got to, but I still make a habit of eating sprouts as often as I can. I mostly like having them around because they add a bit of freshness to the non-stop roasted roots and lentil-y things that seem to be prevalent this time of year. I’m partial to mung bean sprouts because they’re so simple.
So we have roots, sprouts, brown rice, and healing spices. All the makings of a warming and quiet winter’s lunch. Hope you’re all getting some of those these days. xo
Roasted Carrots & Rice with Zingy Turmeric Broth
- 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
- 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.
- 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.