Ginger & Turmeric Carrot Soup
This creamy ginger & turmeric carrot soup is anti-inflammatory and perfect for a chilly night. It's packed with nutrients, has a velvety smooth texture and tastes delicious!
Servings 4 servings
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!
Serving: 1.5cups | Calories: 210.64kcal | Carbohydrates: 25.64g | Protein: 2.11g | Fat: 10.91g | Saturated Fat: 7.44g | Sodium: 875.25mg | Potassium: 604.68mg | Fiber: 4.83g | Sugar: 7.79g | Vitamin A: 20533.72IU | Vitamin C: 19.22mg | Calcium: 78.18mg | Iron: 1.89mg