Anti-Inflammatory Ginger and Turmeric Carrot Soup
This carrot soup with ginger and turmeric is a delicious, warming dish that supports immunity and helps fight inflammation. It has a creamy texture, a natural sweetness from the carrots, and a slightly spicy flavor from the spices. Perfect for cold days, easy to make, and packed with nutrients.
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 piece of fresh and grated ginger / or 1 tablespoon powder.
- 1 tablespoon turmeric powder
- Salt & pepper to taste
- 3 cups meat/vegetable/broth or water
- 1 can of unsweetened coconut milk without additives
PREPARATION
Heat the olive oil in a large dutch oven or saucepan. 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!
Enyoj!!
