Fall Recipe Highlight

Turmeric Ginger Soup

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Time : 50 minutes

Serves : 8-12

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FOR GARNISH

toasted pepitas

extra-virgin olive oil

fresh herbs

INGREDIENTS

2 tbsp olive oil

2 leeks, cleaned and sliced

2 cup chopped fennel (2 small head)

8 cups chopped carrots

4 garlic cloves, minced

2 tbsp ginger (about 2” piece), grated

4 tbsp turmeric, grated

salt & pepper to taste

6 cups low sodium vegetable broth

2 (14.5 oz) cans of coconut milk

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DIRECTIONS

1. Heat the olive oil in a large dutch oven or saucepan. Add the fennel, leeks, and carrots. 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. 

2. Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes. 

3. Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings to your taste. 

4. Serve immediately with a dollop of coconut yogurt, toasted pepitas, a drizzle of extra-virgin olive oil and fresh herbs. 

Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 6 months. Reheat on the stove over medium heat.