Turmeric Zucchini Soup

A light and tasty zucchini soup with lemon, turmeric, cayenne and ginger.

Soups make for amazing meals any time of there year and I particularly enjoy them in late summer and early fall! This zucchini soup is light, healthy and packed with flavour! It has a base of veggies including onions, carrots and celery in addition to the zucchini and it’s seasoned with garlic, ginger, cumin, coriander, turmeric and cayenne. The broth is made with the combination of vegetable broth and coconut milk and the final seasonings are fish sauce, lemon juice and fresh cilantro. This soup is amazing with the vegetables left whole or pureed until smooth! I like to make a double batch and use the leftovers for quick lunches and it freezes well so you can have a few ready to go meals whenever you need them!

Ingredients:

1 tablespoon oil

1 cup onion, diced

1 cup carrot, diced

1 cup celery, diced

1 tablespoon garlic, minced/grated

1 tablespoon ginger, minced/grated

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon turmeric

1/4 teaspoon cayenne (optional)

3 cups vegetable broth (or chicken broth)

1 (14 ounce) can coconut milk

2 pounds zucchini, diced

1 tablespoon fish sauce

1 tablespoon lemon juice

salt and pepper to taste

2 tablespoons cilantro, chopped