Anti-Inflammatory Soup
Delight in the warmth and wellness of our Ginger and Turmeric Carrot Soup, a creamy blend of anti-inflammatory ingredients that promises both comfort and healing. With a rich tapestry of flavors including garlic, fennel, and ginger, this soup is an ideal companion for the chilly winter months, offering a nutritious boost with every spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 leek
- 1 cup chopped fennel
- 3 cups chopped carrots
- 1 cup chopped butternut squash
- 2 garlic cloves
- 1 tablespoon grated ginger
- 1 tablespoon turmeric powder
- Salt & pepper to taste
- 3 cups low-sodium vegetable broth
- 1 can lite coconut milk
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the leeks, fennel, carrots, and butternut squash, cooking until they begin to soften, about 3-5 minutes.
- Add Spices: Mix in the minced garlic, grated ginger, turmeric powder, and season with salt and pepper. Continue cooking for a couple of minutes to enhance the flavors.
- Combine Liquids: Stir in the vegetable broth and lite coconut milk to the vegetable and spice mixture. Bring to a boil, then cover and simmer for 20 minutes until the vegetables are tender.
- Puree Soup: Once the soup is done, blend it until creamy using a blender or an immersion blender. Adjust seasoning if needed.
- Final Serving: Serve the soup hot, garnished with a spoonful of coconut yogurt for an extra layer of flavor and texture.