Ingredients

The following ingredients have 4 Servings
  • 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))

Instruction

  • 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 and blend until creamy. You could also use an immersion blender. Taste and adjust the seasonings to your taste.
  • Serve immediately with a dollop of coconut yogurt and enjoy!