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Turmeric, Ginger & Carrot Soup
Garlic Butter

Garlic Butter

Garlic Butter

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Turmeric, Ginger & Carrot Soup

Serving Size

6

People

Prep Time

10

Minutes

Cook Time

30

Minutes

Ingredients

  • 2 Tbsp. Better Butter Garlic Butter
  • 1 leek, cleaned and sliced
  • 1 C. chopped fennel
  • 3 C. chopped carrots
  • 1 C. chopped butternut squash
  • 1 Tbsp. grated ginger
  • ½ Tbsp. turmeric powder
  • Salt & pepper, to taste
  • 3 C. vegetable broth
  • 14.5 oz can lite coconut milk

Directions

  • Melt Garlic Butter in a large pot over medium heat.
  • Add the leeks, fennel, carrots, and butternut squash. Saute 3-5 minutes, or until veggies start to soften.
  • Add ginger, turmeric, salt, and pepper, then stir to combine. Saute another 3-5 minutes.
  • Add broth and coconut milk. Bring to a boil, then cover and simmer for 20 minutes, or until vegetables are completely tender.
  • Use an immersion blender to blend until creamy.
  • Serve warm.

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