Turmeric and Ginger are known for their anti-inflammatory and gut-health promoting qualities. Here is a great recipe containing both.

• 2 tbsp Avocado Oil

• 16 Carrot (chopped into 1 inch rounds)

• 2 Sweet Onion (chopped)

• 4 Garlic (cloves, minced)

• 1" Piece of Ginger (peeled and grated)

• 1" Piece of Turmeric Root (peeled and grated)

• 2 tsp Cumin

• Pinch of Red Pepper Flakes

• Sea Salt & Black Pepper (to taste)

• 6 cups Organic Vegetable Broth

• 2 cup Unsweetened Almond Milk (or coconut milk)

• 2 Lemon (cut into wedges)

• 2 cup Baby Spinach (chopped)

1. In a large pot, heat avocado oil over medium heat. Stir in onion, garlic, ginger, carrots, cumin, red pepper flakes and turmeric. Season with salt and pepper to taste. Sautee for about 10 minutes or until veggies start to brown.

2. Add in vegetable broth. Cover with lid and let simmer for 30 minutes.

3. After 30 minutes, pour in almond (or coconut) milk and stir well. Transfer soup to a blender to puree. Always be careful to leave a hole for the steam to escape or the lid will pop off while blending (DANGER!). Blend in batches and transfer back to pot. Taste and season with more sea salt and pepper if desired.

4. Ladle soup into bowls. Garnish with chopped spinach and drizzle with a squeeze of lemon wedge. Serve with an organic piece of gluten-free bread for dipping and/or a mixed greens salad.