The KC

This Korean-inspired dish takes root in the fact that cooked carrots are surprisingly more nutritious than raw carrots; heat releases beta carotene, an antioxidant that may improve memory and cognitive function. That’s why we roast our carrots before blending them to create this naturally sweet soup, spiced with ginger, garlic, turmeric, chili oil and aleppo. Alongside the soup is a helping of savory kelp noodles and baby bok choy. Family Style serves two hungry adults.