Ginger and Carrot Turmeric Soup

Carrot Turmeric and Ginger 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!
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