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 ginger (about 2″ piece)
1 tablespoon turmeric powder
Salt & pepper to taste
3 cups low sodium vegetable broth
1 (14.5 oz) can lite coconut milk
Heat the olive oil in a large dutch oven or saucepan. Add the fennel, leeks, carrots, and squash. Saute for 3 – 5 minutes until the veggies start to soften. 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.
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.
Serve immediately with a dollop of coconut yogurt and enjoy!