This creamy, golden soup is comforting and brimming with anti-inflammatory ingredients.
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 a 2-inch piece)
- 1 tablespoon turmeric powder
- Salt & pepper to taste
- 3 cups low-sodium vegetable broth
- 1 can lite coconut milk (14.5 ounces)
- 2 tablespoons Citrus Fire Brew
Instructions
- 1. Heat olive oil in a large dutch oven or saucepan. Add the fennel, leeks, carrots, and squash. Sauté for 3-5 minutes.
- 2. Stir in garlic, ginger, turmeric, salt, and pepper, and sauté for 2 more minutes.
- 3. Add broth and coconut milk, bring to a boil, cover, and simmer for 20 minutes.
- 4. Blend the soup until creamy, either in a blender or using an immersion blender.
- 5. Stir in Citrus Fire Brew, adjust seasonings, and serve warm.
