Hi friends! After a much needed week of rest and indulgence I am ready to get back to my normal routine. I thought I would share my fav soup recipe that is great for de-bloating (and also super satisfying). 

I usually pair this with a leafy salad (I love romaine with a Tahini based dressing). See the deets below 🥗🍜🥰


Salad Dressing:

Blend of Tahini (about 4 tablespoons), ice water (4 tablespoons), juice from 1 large lemon, honey, and olive oil. I add 2 additional ice cubes (Ice helps the dressing stay airy rather than dense and heavy) and whisk away! 

I personally put this over a bed of romaine lettuce, but use any lettuce you like :)



  • 1 tablespoon olive oil
  • 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
  • 1 tablespoon grated ginger (about 2" piece)
  • 1 tablespoon turmeric powder
  • Salt & pepper to taste
  • 3 cups vegetable broth
  • 1 can of light coconut milk

Heat the olive oil in a large dutch oven or saucepan. Add the fennel, leeks, carrots, and squash. Saute for 3 - 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and saute for a few more minutes.

Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.

Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings to your taste.

Serve immediately with a dollop of coconut yogurt and enjoy!

(recipe from https://www.simplyquinoa.com/anti-inflammatory-ginger-turmeric-carrot-soup/