This creamy, dairy-free golden soup boasts anti-inflammatory properties thanks to turmeric, ginger and cinnamon, and it’s packed with nourishing ingredients to provide a satisfying, comforting winter meal.
Top it with a dollop of plain yogurt and some toasted pumpkin seeds or flax seeds for extra anti-inflammatory properties.
1 tbsp olive oil
1 leek, cleaned and sliced (or 1 medium onion)
1 C fennel, chopped (use 1 small head)
3 C carrots, chopped
1 C butternut squash, peeled and chopped
2 garlic cloves, minced
1 tbsp grated fresh ginger
2 tsp cinnamon
1 tbsp turmeric powder
Salt and pepper to taste
3 C low-sodium vegetable or chicken broth
1 (14.5 oz) can coconut milk
Optional garnish: plain yogurt, pumpkin seeds and/or flaxseeds
Heat the olive oil in a large dutch oven or saucepan. Add the chopped 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, then cover and simmer for 20 minutes.
Once the vegetables are fork tender, blend the soup with an immersion blender or in a traditional blender (working in batches if needed) until creamy. Taste and adjust seasonings as needed.
Tip: complete the meal with a portion of salmon on the side for protein, satiety and an extra boost of omega-3 fats.
Recipe adapted from SimplyQuinoa.com
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