Anti-inflammatory Carrot Soup with Turmeric

Check out June's Recipe of the Month.

Anti-inflammatory Carrot Soup with Turmeric

INGREDIENTS:

• 1 tbs olive oil

• 2 cloves garlic - minced

• 1 leek – sliced

• 1 tbs ginger – grated

• 1 cup fennel – chopped (optional)

• 2 – 4 tsp Health2all Turmeric

• 3 cups carrots – chopped

• 3 cups vegetable stock

• 1 can coconut milk

• 1 cup butternut squash – chopped

• Salt and pepper to taste·

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INSTRUCTIONS:

1. Heat the olive oil in a large saucepan.

2. Add the fennel (if using), leeks, carrots, and squash.

3. Sauté for 3 – 5 minutes until the veggies start to soften.

4. Add the garlic, ginger, salt, and pepper.

5. Sauté for a few more minutes.

6. Add the stock and the coconut milk.

7. Bring the mixture to a boil, cover, and simmer for 20 minutes.

8. Once the veggies are cooked, use a stick blender (or put in a blender) until smooth.

9. Add the Health2all Turmeric as you blend.

10. Taste and adjust the seasonings to your liking.

11. Serve immediately adding a dollop of coconut yogurt.       

Enjoy. 😊

Alison Carroll

aka The Turmeric Lady

AC Healthy Solutions

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