Name: Carrot Ginger-Turmeric Soup with Bacon, Onions & Parsley-Buttered Pita
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 slices bacon; 12 medium carrots; 2129 ml chicken or vegetable broth; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch Italian (flat-leaf) parsley; 6 whole grain pitas; 3 medium yellow onions; 3 medium zucchini squash; black pepper; butter, unsalted; crushed red pepper; cumin, ground; salt; turmeric, ground

Carrot Ginger-Turmeric Soup with Bacon, Onions & Parsley-Buttered PitaCarrot Ginger-Turmeric Soup with Bacon, Onions & Parsley-Buttered Pita — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

12 slices bacon

12 medium carrots

2129 ml chicken or vegetable broth

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch Italian (flat-leaf) parsley

6 whole grain pitas

3 medium yellow onions

3 medium zucchini squash

black pepper

butter, unsalted

crushed red pepper

cumin, ground

salt

turmeric, ground

Instructions

Peel, quarter, and thinly slice onions. Place in a large bowl and set aside.

Preheat a large pot over medium-high heat.

While the pot heats up, small dice bacon.

Once the pot is hot, add bacon and cook, stirring occasionally, until the bacon is starting to brown, 3-4 minutes.

Meanwhile, wash and dry the fresh produce.

When the bacon is starting to brown, add half of the onion to the pot. Continue to cook, stirring frequently, until bacon and onions are crispy and golden, 3-4 minutes more. (Reserve bowl with remaining onion for later use.)

Using a slotted spoon, remove crispy bacon and onions to a paper towel-lined plate; set aside. (Reserve pot with drippings for later use.)

Using a clean cutting board, peel and mince ginger and garlic. Add both to the bowl with the remaining onion.

Peel, trim, and large dice carrots. Add to the bowl.

Trim and large dice zucchini. Add to the bowl.

Return pot (with drippings) to medium-high heat, add butter, and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until veggies begin to soften, 4-5 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves. Place half of the leaves in a small bowl along with additional butter and salt. Mash with the back of a spoon to combine the parsley butter. (Reserve remaining parsley for serving.)

When the veggies are done, add broth to the pot; stir to combine the soup and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer until veggies are tender, 8-10 minutes.

When the soup is done, using a hand blender, purée until smooth. (If using a regular blender, work in batches as needed, then return soup to the pot.)

Spread pita with parsley butter and cut into wedges.

Divide soup between bowls, then top with crispy bacon, onions, and reserved parsley. Serve with pita on the side and enjoy!

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