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!

Ginger & Turmeric Carrot Soup #Soup #GInger #Tumeric #carrot #Vegan
image credit simplyquinoa.com

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!



more detail recipe simplyquinoa.com
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