Cut the vegetables into walnut size, sauté in the olive oil. Douse with the liquid, season and soften the vegetables.
Blend the whole thing in a hand blender until a creamy, smooth sauce is formed. Season with salt, pepper and turmeric, add the almond oil and raspberry vinegar and whisk again. If the sauce is too creamy, you can make the desired consistency with vegetable soup.
This vegetable sauce goes well with potato, pasta or rice dishes.