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Created by Laura Wright
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5 from 1 vote
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.
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
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.
5 from 1 vote
Print Recipe
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Total Time: 40 minutes mins
Servings 1
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
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.
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.
Author: Laura Wright
Course: Main Course, Side Dish, Soup
Diet: Gluten Free, Vegan, Vegetarian
Keyword: brown rice, carrots, dried thyme, garlic, ground turmeric, lemon, olive oil, sprouts
06/03/2014 (Last Updated 02/06/2023)
Posted in: autumn, carrots, earthy, gluten free, main course, nut free, quick, refined sugar-free, roasted, salty, soup, sour, spicy, spring, vegan, winter
42 comments
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Bre I just made a version of this (w/o ginger because I didn’t have any fresh on hand, and used kettle & fire vegtable broth instead of water). Roasted the Carrots with Vidalia Onions w/ thyme and traeger veggie seasoning. used a fair amount of lemon juice and a heavy sprinkle of turmeric powder. went with a wild rice and some red pepper flakes to garnish. Loved it. Thanks for posting this recipe.
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Hilde THIS IS SO UNBELIEVABLY YUM. Will be on rotation to get me through the rest of the winter!
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Rebekah Made this soup today and loved it! Started with roasting the carrots in the morning, added acorn and honey nut squash..all the while soaking brown rice for as long as possible, this was about 7 hours, forgot to soak last night. Then for the broth, instead of water I used mushroom broth, fresh turmeric as well as powdered and a purple onion because the coop was out of shallots. Cooked the broth in the day and covered with a lid till supper time. Later in the evening, chopped up some fresh parsley as garnish, didn’t have those delicious looking pea shoots and my husband and I enjoyed the most delicious and nourishing meal. Thanks for inspiring the recipe to unfold for us! Also I just used one whole carton – 4 cups of broth and about 8-10 carrots, 2 small squash and eye’d the remaining ingredients to correct proportions. Beautiful photographs with warming ingredients lend for an amazing immune booster and overall wellness vitamin rich soup blend. Thanks so much!!
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Caroline Atwood I made this using fresh turmeric in lieu of ground and polenta instead of rice (idk I thought it would soak in the flavor more.) I SO loved it. will definitely make again, maybe using parsnip and a little more lemon juice. Thanks for the recipe ox
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Me Your blog is a spammy ad mess! Shame because your recipes are so good.
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Steve Heikkila Wow! What a gorgeous way to get some anti-inflammatory turmeric into your diet. This broth looks really incredible.
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Aubrey Jenkins This is such a beautiful meal! I just made it for a client today … taste tested it of course… and will have to make it form me and my guy ASAP! So good! I added some grilled asparagus on top as well.
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Lacy Hi Laura, thank you so much for sharing this recipe! I made it this week and it was so delicious! I almost never cook with ingredients like ginger and turmeric, but I was sick this past week, and was inspired to use immunity-boosting ingredients. I mentioned you in my blog post: http://lacycooke.blogspot.com/2014/10/changes-and-ideas.html
Thanks again!Reply
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Renee H. Hi! This is my first time coming across your blog and I love it! This recipe is fantastic, like you said, sweet and sharp. Your photos are great too. I look forward to following you more!
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Marie-Pier I used parsnip and squash instead of carrots. And added a bit of lemongrass. :) It is a lovely idea, changes from the usual rice bowl! thanks for sharing!
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Mrs D I got here from Heidi’s 101cookbooks.com and I’m so pleased for the recommendation. I made this with a few adjustments, including four times the amount of ginger, lemon and turmeric plus some homemade coconut milk in with the water. Outrageously good! Thank you so much for a quick, restorative, healthful and bright addition to my repertoire.
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Vita I look forward to getting your healthfulled ,
Delicious looking receipes ..
ThanksReply
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Alanna Goodness, this bowl is just stunning. I will be so happy when I make it soon. Thank you for sharing your beautiful recipes and photographs!
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Erin I made this for lunch today. Didn’t have any ginger but it was still delicious without it!
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Kellen Ferkey Tonight I ran this for dinner service with some great results! Thanks for the inspiration. “Odori-Brined Pan Roasted Pheasant Breast with Herb-Roasted Rainbow Organic Carrots & Crimini Mushroom Infused Wild Rice in Spicy Turmeric Broth with Ginger & Allium”
It can be funny how we find the need to twist the words for the restaurant guest. In short, “It is good food, and we care about our ingredients and techniques. You will love it.”Reply
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Kathryne Your roasted carrots dish seems tremendously appropriate for this time of year. Love those colors.
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hannah This is one of those “all-my-favourite-things-in-one-bowl” recipes that had me coo-ing immediately – sweet caramel root veg, ginger-garlic spiciness, turmeric earthiness – and OF COURSE it was absolutely delcious. I topped the bowl with some wrinkly black olives which I would HIGHLY recommend to add some salty to the earthy-citrusy-sweet flavour combo!
Thank you so so mcuh Laura ;)h x
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Cat Totally agree. Just made this and it was delicious. Sauce was zesty and totally agree, I too added some feta (vegetarian not vegan) as I too felt the need for some saltiness. I served with quinoa. My husband has just gone back for more. Love it when people make the food and then write the lovely comments. :)
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Sini | my blue&white kitchen What an amazing dish you have created. Like a bowl of sunshine. Can’t wait to have a serving of this!
Hope you have a lovely weekend,
SiniReply
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SouthernSpoonBelle It’s 80F today but I’m filing this away for Aussie winter– nourishing recipe, thank you!
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Katie @ Produce on Parade I’m down with anything with turmeric or sprouts. My favorite are broccoli and radish! They last so long in the fridge too. My sprouting was fueled by the fact that our stores (Alaska) will no longer carry mung bean sprouts :( But now I do my own! This looks wonderful!
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Laura Bray I love the idea of putting a gorgeous broth with a light grain and a roasted vegetable. I definitely intended to try this – perhaps as part of a variation using quinoa. Would that work, too? Beautiful photos, as well.
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Fay Can’t wait to try this – going to attempt it without oil, hope it doesn’t lose too much flavour.
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Shelly @ Vegetarian 'Ventures This recipe has such a beautiful array of colors! I’ve been craving protein in this cold so I think I’m going to try this with a handful of chickpeas. Mmmm…
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Tereza Beautiful recipe! Thank you for sharing
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Meghan Faulkner This looks like the kind of meal I would make, and then keep on infinite rotation until my skin was orange from beta-carotene and my spoons yellow from turmeric. But, I’m totally okay with that, because someone told me it’s the cool thing nowadays. Shoots are a bit new to me, but I’m sure they’d find a cozy place among the goodness and warmth.
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Tea This is real serious I’m making what I have in the fridge & pantry. They are always the best meals, and tumeric is good for inflammation something we all likely have in Ontario in the depths of winter. Nice one.
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Renee Shuman (@FrolicChocolate) I’m loving both turmeric and roasted carrots right now. This post is is gorgeous and inspiring! I’ve gotta go grab some carrots and turmeric on my way home now :)
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Pang This could now be one of my favorite “simple but great” recipes to make :)
Your pics are beautiful. Thank you for sharing.Reply
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Lane | Green Spirit Adventures This sounds absolutely lovely! I think it’s just the meal I’ve been in need of. The photography is so gorgeous, as usual!!
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Amy @ parsley in my teeth I think the simple dishes – direct from the pantry type – tend to be the best. Sounds delicious and the photos are beautiful!
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Golubka Ah, zingy broth, sweet roots, chewy rice with fresh, crunchy sprouts…sounds crazy good, made me so hungry for this kind of meal!
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Shilpa This is the perfect recipe for me today. I am in the thick of fighting this weird bug. Don’t we all get sick right after we talk about how we haven’t got sick all year? This soup is perfect. I have been making a turmeric tea in the mornings so I am excited about this broth!
I met Tony at the Guelph Organic Conference a few years ago. He certainly does have a glow! And seems to always have people around him.
Thanks for the perfect timing of this recipe, Laura!
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cynthia Bring on the turmeric! I don’t use it enough and vibrant recipes like these are a vital reminder that I need to incorporate it into my cooking much more frequently. :) Gorgeous recipe, Laura — thank you so much for sharing this.
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Abby @ The Frosted Vegan I’m loooving tumeric right now, especially trying to get out of this winter slump. Also, sprouts are my favorite, so I’m in with this!
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Sarah I like this sunny bowl—this is the type of thing I eat ALL the time. Thanks for the nice shout-out about the sprouts, too. I love picturing your sprout-dancer-joy man :)
x
SReply
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Robyn @ simply fresh dinners Hi Laura,
I just saw your beautiful pic you sent with this morning’s tweet and had to come see more. Imagine my surprise when I come across some of those beautiful food photography I’ve ever seen! Your site is gorgeous and so inspirational – thanks for sharing!Reply
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Lisa @ Simple Pairings What a great idea! Turmeric has become one of my favorite spices lately – I love its pungent flavor, and especially its healing properties. I haven’t experimented much with it in foods though, as I typically just stir it into my morning warm lemon water. This is a must-try for me! Love your recipe.
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Katie | Healthy Seasonal Recipes This is so beautiful Laura. I love the simplicity of it and the way you photographed it. I need more tumeric in my life (I’ve always wanted to be one of the cool kids.)
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Chelsea // The Naked Fig I love adding turmeric to everything. Between the color and the health benefits how could you go wrong? This looks so delicious! Thank you, thank you.
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Kathryn Never apologise for tumeric recipes – that little spice is packed so full of goodness + I don’t think it’s possible to have too much of it. Love the goodness of this recipe + those little sprouting powerhouses on top.
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thecitygourmand Yum, this looks like a real crowd pleaser!
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