Easy Anti-Inflammatory Soup
Easy anti-inflammatory soup is like a hug in a bowl! Packed with nourishing, flu-fighting ingredients like ginger, turmeric, cauliflower, and carrots, this is the perfect soup for flu season and all year long!
Ingredients
- 2 large carrots
- 1 leek, cleaned
- 1 cup cauliflower florets or riced cauliflower *I just use frozen riced cauliflower
- 1 cup cubed butternut squash (fresh or frozen)
- 2 tsp turmeric powder
- 3-4 small garlic cloves *I like mine extra garlicky!
- 1 inch knob of fresh ginger
- 2 cups bone broth or veggie broth * I use & recommend Fond bone broth!
- 1-2 tbsp lemon juice
- 1 cup lite canned coconut milk
- 1/3 cup dairy-free sour cream (I like Kite Hill) or cottage cheese, etc. *optional, but makes it extra creamy and rich!
- 1 tsp sea salt *more to taste
- 1/2 tsp pepper *more to taste
- sprinkle of red pepper (optional! Adds a touch of heat!)
Instructions
- In a large pot, add 1 tbsp olive oil and heat over medium heat.
- Add the chopped carrots, leeks, cauliflower, and squash and cook 10 minutes or so until softened up. Then add in the garlic cloves, ginger, and spices.
- Next, add in the broth and creamy coconut milk and bring the mixture to a simmer, cooking the soup for about 20 minutes. Then, let the soup cool for 5-10 minutes before adding it to the blender.
- Blend until super smooth. You can taste the soup and adjust the spices and seasonings as you'd like.
- Serve straight away. I like to top mine with fresh cilantro and a little dairy-free sour cream. Store leftovers in the fridge in an air-tight container.