- Heat olive oil in a pot over medium heat.
- Add onion and garlic; sauté until soft and fragrant (about 2 minutes).
-
Add Vegetables:
- Stir in the carrots, potatoes, and zucchini. Cook for 2-3 minutes, allowing the flavors to develop.
-
Season and Simmer:
- Add the turmeric, cumin, salt, black pepper, and red pepper flakes. Stir well.
- Pour in the vegetable broth, bring to a gentle boil, then reduce the heat to low.
- Cover and simmer for 15-20 minutes, or until vegetables are tender.
-
Blend or Keep Chunky:
- For a creamy texture, blend part of the soup using an immersion blender.
- For a chunky soup, leave it as is.
-
Final Touches:
- Stir in fresh parsley or cilantro for added freshness.
- Adjust seasoning if needed.
Serving and Storage Tips:
✔ Serve hot with a squeeze of lemon juice for extra brightness.
✔ Pair with crusty bread or a light salad for a complete meal.
✔ Store leftovers in the fridge for up to 3 days or freeze for 1 month.
Why This Soup is So Healing:
🌿 Turmeric & Cumin – Anti-inflammatory, aids digestion
🥕 Carrots & Zucchini – Gentle on the stomach, packed with fiber
🧄 Garlic & Onion – Natural immune boosters
🍲 Vegetable Broth – Hydrating and gut-friendly
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