Anti-Inflammatory Ginger and Turmeric Carrot Soup

1 leek , cleaned and sliced
1 cup chopped fennel (1 small head)
3 cups chopped carrots cone #3
1 cup chopped butternut squash (or more carrots)
2 garlic cloves ,  Cone #1
1 tablespoon grated ginger (about a 2-inch piece)
1 tablespoon turmeric
Salt & pepper to taste
3 cups veggie broth
1  can coconut milk

Pre heat the pan- Add the fennel, leeks, carrots, and squash. Sauté for 3-5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and sauté 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 the seasonings to your taste.
Serve immediately with a dollop of coconut yogurt and enjoy!

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