About the Recipe
Turmeric is a potent anti-inflammatory spice that has been shown to support brain health, reduce the risk of chronic diseases, and enhance overall well-being. Ginger boasts a rich nutritional profile, including notable amounts of vitamin C, magnesium, and potassium, coupled with its renowned anti-inflammatory and antioxidant properties. Winter squash is brimming with essential nutrients such as vitamins A and C, fiber, and potassium. Coconut milk offers a rich source of healthy fats, vitamins C, E, and B, as well as minerals like iron and magnesium, making it a nutritious dairy-free alternative that supports heart health and enhances immune function. Leeks, packed with vitamins A, K, and folate, alongside notable amounts of fiber and antioxidants, contribute to improved digestion and heart health while bolstering the immune system.
Ingredients
2 small apples
2-3. small or 1 medium winter squash such as delicata or butternut, cooked, seeded, skin on (or you could seed, cube and add it raw to soup--it. just may take a bit longer to simmer)
2 pitted dates
1 leek roughly chopped
5 garlic cloves crushed
1 can full fat coconut milk
chicken bone broth (approximately 32 oz)
1 T gigner root minced
1' turmeric root sliced
1T yellow curry powder
1/3 c cashews
1 tsp salt
juice from 1/2 lime
chopped fresh cilantro for garnish
Preparation
Add all ingredients to a large Dutch oven (or heavy bottom soup pot) except for lime juice, broth, and cilantro.  Barely cover ingredients with broth, apply the lid and simmer on low for 45-60 minutes or until all ingredients are soft enough to blend and the flavors have had a chance to meld.  Use an immersion or high-powered blender to puree all ingredients.  Add additional broth to achieve desired consistency.  Squeeze in lime juice.  Serve immediately and garnish with cilantro.  Will keep in the fridge for 5 days or freezer for 1 month.  Enjoy :)