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)
Instructions
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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.
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Add the broth and coconut milk. Bring the mixture to a boil, cover, and simmer for 20 minutes.
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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.
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Serve immediately with a dollop of coconut yogurt and enjoy!
Notes
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.
Nutrition
Serving: 1.5cups | Calories: 205kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 869mg | Potassium: 618mg | Fiber: 5g | Sugar: 9g | Vitamin A: 20534IU | Vitamin C: 19mg | Calcium: 78mg | Iron: 2mg
Published on February 3, 2023
