Print

This recipe from Ayurvedic Practitioner, Xiomy Dynega

Serves 4-5

In medium sauce pan, heat veggie broth, and add onion and fennel seeds and saute for 4-5 minutes, until the onion looks translucent. 

Add the carrots, ginger, salt, pepper and broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, until the carrots are fork tender.

Transfer soup into a blender, add the turmeric and blast on high for 30-60 seconds until smooth and creamy.

Serve, topped with your favorite garnish.