Carrot, Ginger and Turmeric Soup
This punchy soup feels like a cup of warm sunshine, making it the perfect winter warmer. Easy to make, easy to store and packed full of anti-inflammatory ingredients like carrot, ginger and turmeric - just want the (functional / holistic) doctor ordered.
Prep 10 mins | Cook 30 mins | Serves 4
INGREDIENTS
- 1 tbs EVOO
- 1 leek, sliced
- 1 fennel - chopped
- 3 cups carrots - diced
- 1 cup pumpkin - diced
- 2 garlic clove - minced
- 1 tbs grated ginger (about a 2-inch piece)
- 1 tbs turmeric (powder or freshly grated)
- Salt & pepper to taste
- 3 cups filtered warm water
- 3 tbs A.M. Cleanse Body Glue
- 1 can coconut milk
WHAT TO DO
- Heat the olive oil in a large saucepan. Add the fennel, leeks, carrots, and pumpkin and sauté for 3-5 minutes - until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and cook for a few more minutes.
- Mix the A.M. Cleanse Body Glue into the warm water then add to the saucepan along with the coconut milk. Bring the mixture to a boil, cover, and simmer for 20 minutes or until all veg is soft.
- Allow the soup to cool a little then use a stick blender or regular blender to blitz till smooth and creamy. Taste and adjust the seasonings to your personal preference.
- Serve with a dollop of coconut yogurt and enjoy!
- Optional : top with crispy bacon bits, coriander or parsley.
TIPS - double or triple the recipe and freezer for later. This soup will keep for up to 5 days in the fridge (stored in an airtight container) and will freeze for up to 6 months.
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