Ginger and Carrot Turmeric Soup

Ingredients

• 1 tablespoon olive oil
• 1 leek , cleaned and sliced
• 1 cup chopped fennel 
• 3 cups chopped carrots
• 1 cup chopped butternut squash 
• 2 garlic cloves , minced
• 1 tablespoon grated ginger 
• 1 tablespoon turmeric powder
• Salt & pepper to taste
• 3 cups low sodium vegetable broth 
• 1 can lite coconut milk 

Instructions

1. Heat the olive oil in a saucepan.
2. Add the fennel, leeks, carrots, and squash.
3. Saute for 3 - 5 minutes until the veggies start to soften.
4. Add the garlic, ginger, turmeric, salt, and pepper, and saute for a few more minutes.
5. Add the broth and coconut milk.
6. Bring the mixture to a boil, cover and simmer for 20 minutes.
7. Once the soup is cooked, add it to a blender and blend until creamy.
8. Taste and adjust to your taste.
9. Serve immediately with a dollop of coconut yogurt and enjoy!