Ginger and Turmeric Carrot Soup w/Fennel

Ingredients

  • 1 tablespoon olive oil

  • 1 leek , cleaned and sliced

  • 1 cup chopped fennel (1 small head)

  • 3 cups chopped carrots

  • 1 cup chopped butternut squash (or more carrots)

  • 2 garlic cloves , minced

  • 1 tablespoon grated ginger (about 2" piece)

  • 1 tablespoon turmeric powder

  • Salt & pepper to taste

  • 3 cups low sodium vegetable broth

  • 1 (14.5 oz) can lite coconut milk

Instructions

  • Heat the olive oil in a large dutch oven or saucepan. Add the fennel, leeks, carrots, and squash. Saute for 3 - 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and saute for a few more minutes.

  • Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.

  • Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings to your taste.

  • Serve immediately with a dollop of coconut yogurt and enjoy!

Recipe from simplyquinoa