Warm up this winter with this nutritious, flavourful soup. Easy to prepare, it features immune-boosting carrots rich in vitamin A, and anti-inflammatory ginger and turmeric. Ginger aids digestion and combats viruses, while turmeric’s curcumin enhances immunity. Enjoy this vibrant, golden-hued soup to stay healthy and cozy all season long.
what you need
2 Tbs extra virgin olive oil
1 onion, finely chopped
1 leek, sliced
2 ½ cups carrots, diced
1 1/2 cups pumpkin, diced
1 red capsicum, diced
4 garlic cloves, minced
2 Tbs fresh ginger, grated
1 Tbs fresh turmeric, grated
3 cups chicken bone broth OR
3 cups water and 3 Tbs bone broth paste (Gevity RX or Best of the Bone)
1 can coconut milk
1 Tbs fresh rosemary leaves, chopped roasted almonds and coconut yoghurt to serve
what to do
Heat olive oil in a saucepan and gently fry onion, garlic, leek, ginger, turmeric and ginger for 5 mins.
Add in the carrots, pumpkin, capsicum, bone broth (or water and broth paste) and coconut milk and bring to the boil.
Turn down to simmer and cook for 25-30 mins.
Use a stick blender or food processor to puree soup.
Serve with fresh rosemary leaves, roasted almonds and a dollop of coconut yoghurt. Delicious accompanied by some crusty sourdough bread!
