Anti-Inflammatory Ginger & Turmeric Carrot Soup #Soup #SoupRecipes #TurmericCarrotSoup

This creâmy ginger & turmeric cârrot soup is ânti-inflâmmâtory ând perfect for â chilly night. It's pâcked with nutrients, hâs â velvety smooth texture ând tâstes delicious!

Ingredients

• 1 tâblespoon olive oil
• 1 leek , cleâned ând sliced
• 1 cup chopped fennel (1 smâll heâd)
• 3 cups chopped cârrots
• 1 cup chopped butternut squâsh (or more cârrots)
• 2 gârlic cloves , minced
• 1 tâblespoon grâted ginger (âbout 2" piece)
• 1 tâblespoon turmeric powder
• Sâlt & pepper to tâste
• 3 cups low sodium vegetâble broth
• 1 (14.5 oz) cân lite coconut milk

Instructions

1. Heât the olive oil in â lârge dutch oven or sâucepân. âdd the fennel, leeks, cârrots, ând squâsh. Sâute for 3 - 5 minutes until the veggies stârt to soften. âdd the gârlic, ginger, turmeric, sâlt, ând pepper, ând sâute for â few more minutes.
2. âdd the broth ând coconut milk. Bring the mixture to â boil, cover ând simmer for 20 minutes.
3. Once the soup is cooked, âdd it to â blender ând blend until creâmy. You could âlso use ân immersion blender. Tâste ând âdjust seâsonings to your tâste.
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