During this cold season, adding ginger to your soups can be a great way to boost your immunity while still getting the best of flavours.
Ingredients
• 1 tablespoon olive oil
• 3 cups chopped carrots
• 1 onion, chopped
• 1 cup chopped butternut squash (or more carrots)
• 2 garlic cloves, minced
• 1 tablespoon grated ginger (about 2" piece)
• 1 tablespoon turmeric powder
• Salt and pepper to taste
• 3 cups low sodium vegetable broth
• 1 (14.5 oz) can lite coconut milk
Preparation
Step 1
Heat the olive oil in a large pan. Add the onions, carrots, and squash. Saute for 3 - 5 minutes until the veggies start to soften.
Step 2
Add the garlic, ginger, turmeric, salt, and pepper, and saute for a few more minutes. Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.
Step 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.
Step 4
Serve immediately with a dollop of coconut yoghurt and enjoy with your favourite bread.
