Roasted Carrots + Rice W/ Zingy Turmeric Broth

note: 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

½ shallot, fine dice

1 clove of garlic, minced

1 thumb-sized piece of ginger, peeled + minced

1 to 2 tsp ground turmeric

1 cup filtered water

juice from ½ 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)

Directions at thefirstmess.com

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