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 extra carrots)
2 garlic cloves, minced
1 tablespoon fresh grated ginger (about a 2-inch piece)
1 tablespoon turmeric powder
Salt and pepper, to taste
3 cups low-sodium vegetable broth
1 can (14.5 oz) lite coconut milk
Instructions
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Sauté the vegetables: Heat olive oil in a large pot or Dutch oven. Add the carrots, butternut squash, fennel, and leeks. Sauté for 3–5 minutes until softened. Add garlic, ginger, turmeric, salt, and pepper. Cook for another 2–3 minutes.
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Add liquids: Pour in vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer for 20 minutes with a lid on.
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Blend the soup: Use an immersion blender or countertop blender to puree until smooth and creamy. Taste and adjust seasoning as needed.
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Serve: Pour into bowls and garnish with parsley, a dollop of coconut yogurt, or your favorite topping. Enjoy warm!
Notes
- Broth: For richer flavor, use homemade vegetable broth.
- Seasoning: Start with a small amount of salt; adjust at the end to taste.
- Toppings: Coconut yogurt, fresh herbs, lemon or orange zest, crispy shallots, croutons, or vegan cream all enhance the flavor.
- Storage: Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.
- Reheating: Warm on the stove over medium heat or in the microwave in 30-second intervals at 80% power.
- Prep Time: 10 min
- Cook Time: 40 min