Vibrant in color and flavor, this perfectly spiced soup combines the savory sweetness of roasted carrots with creamy coconut milk and the tang of ginger. Curcumin (the spice that gives curry its vivid yellow hue) has been called “the golden spice of long life and happiness” because of its wealth of health benefits. It’s been shown to boost mood, reduce blood pressure, decrease inflammation and improve arterial health in people with and without diabetes, all of which may reduce heart attack and stroke risk. Carrots are a nutritional powerhouse packed with vitamins, fiber and plant compounds that support eye, gut and cardiovascular wellness.

2 pounds carrots, washed and unpeeled
3 tablespoons olive oil, divided
Freshly ground black pepper, to taste
1 large yellow onion, diced
1 red bell pepper, diced
2 tablespoons freshly grated ginger
1 tablespoon ground coriander
1 tablespoon curry powder
1 teaspoon turmeric
1 15-ounce can coconut milk
Optional garnishes: Chopped cilantro leaves, toasted chickpeas or pumpkin seeds (pepitas), plain yogurt or a squeeze of fresh lime juice. 

Heat oven to 425°F. Trim root ends off carrots, cut lengthwise and slice into 2-inch pieces. In a small bowl, toss carrots with 1 tablespoon olive oil and season with black pepper. Transfer to a baking dish and roast in oven for 25 minutes or until edges start to caramelize. Meanwhile, heat 2 tablespoons of olive oil over high heat in a large pot. Add onions, bell pepper and ginger. Reduce heat to low, stir and cover. Cook for 15 minutes, then stir in coriander, curry powder and turmeric. Add roasted carrots and coconut milk and bring to simmer. Use an immersion blender or food processor to puree. Garnish with optional toppings, if using, then enjoy! Adapted from and