Anti-Inflammatory Ginger and Turmeric Carrot Soup – Hannah Romanowsky

Ingredients

• 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)
• Salt and pepper, to taste
• 1 tablespoon grated fresh ginger (about a 2-inch piece)
• 1 tablespoon turmeric
• 3 cups vegetable broth
• 1 can coconut milk