The perfect soup for anyone suffering from any digestive issues. Turmeric anti-inflammatory properties reducing inflammation in the body. Ginger's properties aids healthy digestion.
1 tbsp. 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 tbsp. grated ginger (about 2" piece)
1 tbsp. turmeric powder
Salt & pepper to taste
3 cups low sodium vegetable broth
1 (14.5 oz.) can coconut milk.
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 (or use an immersion blender) and blend until creamy. Taste and adjust seasonings to your taste.
Serve immediately with a dollop of coconut yogurt and enjoy!
Sourced by www.simplyquinoa.com