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·
INSTRUCTIONS:
Heat the olive oil in a large saucepan.
Add the fennel (if using), leeks, carrots, and squash.
Sauté for 3 – 5 minutes until the veggies start to soften.
Add the garlic, ginger, salt, and pepper.
Sauté for a few more minutes.
Add the stock and the coconut milk.
Bring the mixture to a boil, cover, and simmer for 20 minutes.
Once the veggies are cooked, use a stick blender (or put in a blender) until smooth.
Add the Health2all Turmeric as you blend.
Taste and adjust the seasonings to your liking.
Serve immediately adding a dollop of coconut yogurt.
Enjoy. 😊

Alison Carroll
aka The Turmeric Lady
AC Healthy Solutions






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