Turmeric Zucchini Soup
: 4-5
: 10 min
: 30 min
: 40 min
: Easy
Ingredients
- 1 tbsp ghee
- 1 white/yellow onion, diced
- ½ tsp sea salt
- 2 medium zucchini , cubed
- 3 cloves garlic, diced
- 2 tsp turmeric powder
- 1 tsp curry powder
- ¼ tsp black pepper
- 1 cup chicken broth
- 1 cup coconut milk
- Juice of ½ a lime
- Optional: Cilantro and/or avocado for garnish
Directions
- Step 1 1. In a medium sized saucepan, heat up the ghee.
- Step 2 2. Add onion and sauce for 5 minutes, stirring occasionally.
- Step 3 3. Add sea salt, zucchini and garlic. Then stir with the onion.
- Step 4 4. Add the turmeric, curry powder and pepper, stir and wait about 4-5 minutes. 5. Add the chicken broth and coconut milk.
- Step 5 6. Bring to a boil. Once boiling, turn the heat down to low, and cook for another 15 minutes, covered with a lid.
- Step 6 7. Ad in juice of 1/2 a lime, and let soup cool for about 10 minutes.
- Step 7 8. Carefully transfer your chunky soup to your blender and blend on high speed for 1 minute.
- Step 8 9. Serve with toppings of your choice. (wild arugula, cilantro, avocado, roasted sweet potato cubes)