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roasted carrots + rice w/ zingy turmeric broth

roasted carrots + rice with zingy turmeric broth // the first messroasted carrots + rice with zingy turmeric broth // the first messroasted carrots + rice with zingy turmeric broth // the first mess
This simple bowl reminded me of why I actually started this site in the first place. With the emails, sorta silly mismatched dish piles, multiple attempts at a palatable goji berry sauce (one day I’ll get it) etc., this sort of reminder is a surprising ray of light. It’s 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 affordable as all get-out, quick to throw together and warming to the core. Most of these ingredients were pantry stock for me and I imagine if you’ve been here before, they might be for you too.

I may have overkilled it with turmeric-focused recipes here in the last while, so I hope you don’t mind another. Didn’t you know that all of the cool kids are staining their counters and wooden spoons with this stuff? I roast a couple carrots with thyme until they’re sweet and while that’s happening I make up this sharp miracle broth of sorts. 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 chili or something hot if you want too. It has all of the zing of turmeric tea, but in a more obviously savoury form. Once I had a taste of it all mingled around the sweet carrots and nutty rice, I kind of wondered where it had been all winter (and, news flash, this winter’s been hella long). I like green things so there’s a little tangle of sprouts/shoots (aaaaalways in season) on top of this as well.

When I was studying nutrition in culinary school, we had guest speakers from time to time. Some of them were reputable/interesting and some of them were clearly on the grind and grindin’ hard. One of the good ones was this older man of about 75-ish who was enamoured with sprouts. His name was Tony and he sold sprout growers for home use. Oh, and he maintained a website with up to date 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 dang if we didn’t all buy one of those guaranteed-for-life devices by the end of the class.

I honestly have no idea where that thing got to, but I still make a habit of eating sprouts as often as I can. For the amount of nutrition bundled in their little shoots, they’re cheap sustenance. If you think of a young child, all energy and potential, and then how that child grows into an adult, for better or for worse from a health standpoint… a sprout/small shoot is like the plant version of that youthful essence, all bouncing off the walls and full of possibility. 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 sunflower + sweet pea shoots and Sarah even has some instructions on handling those all by yourself.

So we have roots, sprouts, brown rice, and healing spices. All the makings of some warming hippie health moments, or maybe just a quiet winter’s lunch. Hope you’re all getting some of those these days. xo

roasted carrots + rice with zingy turmeric broth // the first messroasted carrots + rice with zingy turmeric broth // the first messroasted carrots + rice with zingy turmeric broth // the first mess
roasted carrots + rice with zingy turmeric broth recipe
serves: 1
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.

2 medium carrots, scrubbed + cut into 1 inch pieces
oil
fresh/dried thyme leaves (+ extra for the broth)
salt + pepper
sizeable knob of coconut oil/ghee
1/2 shallot, fine dice
1 clove of garlic, minced
1 thumb-sized piece of ginger, peeled + minced
1-2 tsp ground turmeric
1 cup filtered water
juice from 1/2 a lemon
cooked brown/wild/whatever rice for serving (or another grain you like)
sprouts/shoots/small greens of some kind (I like sunflower shoots)

Preheat your oven to 400 degrees F. Line a small baking sheet with parchment.

Toss the carrots with some thyme, oil, salt + 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 coconut oil in a small saucepan over medium-low heat. Add the shallots. Stir them about and sauté them until translucent and soft, about 4 minutes. Add the garlic, ginger, and a sprig of thyme if you like (or a sprinkle of dried thyme leaves). Stir this mix about until it’s 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 3 minutes (add more coconut oil if necessary). Slowly add the water and stir. Gently simmer the broth for 10 minutes or so. Add the lemon juice and stir at the end. Season the broth with salt and pepper.

Place the roasted carrots and 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.

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thecitygourmand06/03/2014 - 4:56 am

Yum, this looks like a real crowd pleaser!

Kathryn06/03/2014 - 5:44 am

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.

Chelsea // The Naked Fig06/03/2014 - 8:23 am

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.

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.)

Lisa @ Simple Pairings06/03/2014 - 8:44 am

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.

Robyn @ simply fresh dinners06/03/2014 - 9:28 am

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!

Sarah06/03/2014 - 10:11 am

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
S

Abby @ The Frosted Vegan06/03/2014 - 10:42 am

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!

cynthia06/03/2014 - 10:51 am

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.

Shilpa06/03/2014 - 10:56 am

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!

Golubka06/03/2014 - 10:57 am

Ah, zingy broth, sweet roots, chewy rice with fresh, crunchy sprouts…sounds crazy good, made me so hungry for this kind of meal!

Amy @ parsley in my teeth06/03/2014 - 11:19 am

I think the simple dishes – direct from the pantry type – tend to be the best. Sounds delicious and the photos are beautiful!

Lane | Green Spirit Adventures06/03/2014 - 11:37 am

This sounds absolutely lovely! I think it’s just the meal I’ve been in need of. The photography is so gorgeous, as usual!!

Pang06/03/2014 - 2:31 pm

This could now be one of my favorite “simple but great” recipes to make :)
Your pics are beautiful. Thank you for sharing.

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 :)

Tea06/03/2014 - 9:52 pm

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.

Meghan Faulkner07/03/2014 - 1:48 am

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.

Tereza07/03/2014 - 3:36 am

Beautiful recipe! Thank you for sharing

http://lifeandcity.tumblr.com

Shelly @ Vegetarian 'Ventures07/03/2014 - 9:38 am

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…

Fay07/03/2014 - 3:13 pm

Can’t wait to try this – going to attempt it without oil, hope it doesn’t lose too much flavour.

[…] been on a turmeric kick lately. This recipe from my friend Laura of The First Mess looks pretty damn […]

Laura Bray07/03/2014 - 6:42 pm

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.

Katie @ Produce on Parade07/03/2014 - 9:31 pm

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!

SouthernSpoonBelle08/03/2014 - 12:31 am

It’s 80F today but I’m filing this away for Aussie winter– nourishing recipe, thank you!

Sini | my blue&white kitchen08/03/2014 - 10:31 am

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,
Sini

hannah09/03/2014 - 8:38 pm

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

Kathryne24/03/2014 - 8:22 pm

Your roasted carrots dish seems tremendously appropriate for this time of year. Love those colors.

Kellen Ferkey27/03/2014 - 10:21 pm

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.”

Erin30/03/2014 - 3:24 pm

I made this for lunch today. Didn’t have any ginger but it was still delicious without it!

[…] This recipe looks beautiful (and so healthy!). […]

Alanna01/04/2014 - 8:22 pm

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!

Vita05/04/2014 - 11:06 am

I look forward to getting your healthfulled ,
Delicious looking receipes ..
Thanks

Mrs D13/04/2014 - 2:55 am

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.

Sunday Foodie Likes04/05/2014 - 2:34 pm

[…] Colorful and healthy, I like you so much roasted carrots + rice w/ zingy turmeric broth. […]

Marie-Pier16/05/2014 - 6:38 pm

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!

[…] – Loving turmeric at the moment, so can’t wait to make this zingy turmeric broth […]

[…] Colorful and healthy, I like you so much roasted carrots + rice w/ zingy turmeric broth. […]

[…] Pin || The First Mess […]

[…] read this recipe awhile ago and had it kicking around in my mind so full credit goes to The First Mess for the […]

Renee H.28/09/2014 - 2:14 pm

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!

week 20 veggies |23/10/2014 - 7:29 pm

[…] fennel garlic onions pie pumpkin or butternut squash broccoli yellow onions potatoes carrots sweet peppers eggplant lettuce swiss chard or dinosaur kale […]

Lacy24/10/2014 - 3:03 pm

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!

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