Recipe Carrot and Rhubarb Soup

Serves 4 - 6

INGRÉDIENTS

3 to 4 medium carrots, chopped
1 cup rhubarb stalk, diced
1 tablespoon olive oil
1 teaspoon black peppercorns
4 cloves
1 teaspoon kosher sea salt
1 teaspoon turmeric powder
4 cups low-sodium vegetable broth
1 teaspoon sriracha sauce (or any other sauce you like, you can also leave it out)
a few fresh purple basil flowers, for garnish (optional)

PRÉPARATION

Place a rack in the center of the oven and preheat to 350F.
Combine the carrots, rhubarb, olive oil, black peppercorns, and cloves in a large mixing bowl and spread them on a baking sheet.
Bake for 30 minutes. Remove from the oven and transfer the contents to a large stockpot.
Add the turmeric and broth to the vegetables and bring to a boil over medium-high heat.
Remove from heat, then using an immersion blender, blend all the ingredients together until smooth (alternatively, use a blender and blend the soup in batches until smooth).
Return the pot to the stove and cook for another 15 to 20 minutes over medium-low heat. Stir in the sriracha sauce.
Taste and adjust the salt if necessary.
Stir occasionally during cooking, serve warm and garnish with fresh basil flowers.