Winter is the perfect time to cozy up with a warm bowl of soup. But did you know that soup can also be good for you? Ginger and turmeric are both anti-inflammatory spices that can help boost your immune system and fight off the winter flu. Carrots are also high in Vitamin A, which is essential for a healthy immune system. The perfect way to stay healthy all winter long!
Packed with ginger and turmeric, two powerful anti-inflammatory spices, this soup is sure to give your immune system the boost you need during the cold months. And, it's easy to make, too!
GINGER: stimulates the production of bile making it a wonderful digestive aid.
TURMERIC: is a known anti-inflammatory ingredient. The active ingredient in turmeric is curcumin (which is activated with black pepper) and has been shown to help reduce inflammation not only in the gut but also throughout the body.
Simply simmer carrots, fennel, garlic, ginger, leeks, squash, and turmeric in vegetable broth, then purée the soup until smooth. Season with salt and pepper to taste and enjoy!
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 A & A Organic Farms Ginger (about a 2-inch piece)
1 teaspoon freshly grated A & A Organic Farms Turmeric
Salt & pepper to taste
3 cups low-sodium vegetable broth
1 can lite coconut milk (14.5 ounces)
Heat the olive oil in a 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.
Serve immediately with a dollop of coconut yogurt and enjoy!
Be sure to share with your family and friends to stay healthy through the cold winter months!
**recipe adapted from Simply Quinoa**