This creamy ginger & turmeric carrot soup is anti-inflammatory and perfect for a filling lunch or lighter dinner. It’s packed with nutrients, has a velvety smooth texture and tastes delicious!
GINGER: has been used for centuries to help calm an upset stomach. Ginger stimulates the production of bile making it a wonderful digestive aid. And ginger can also help with diarrhoea and nausea.
TURMERIC: is a known anti-inflammatory ingredient. The active ingredient in turmeric is curcumin and has been shown to help reduce inflammation not only in the gut but also throughout the body. Turmeric is also great at soothing the muscles in our digestive system so that food can be pushed through more easily. And finally, turmeric can also help relieve heartburn, gas and bloating.
SERVINGS: 4
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 filtered water (or homemade veg or chicken stock)
1 (14.5 oz) can coconut milk
METHOD:
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 water 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. Taste and adjust seasonings to your taste.
Serve immediately with a sprinkle of mixed seeds.
ADDITIONAL NOTES:
Store in the fridge for 4-5 days or freeze for 3 months.
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