Step 1

In a large pot, add 1 tbsp olive oil and heat over medium heat.

Step 2

Add the chopped carrots, leeks, cauliflower, and squash and cook 10 minutes or so until softened up. Then add in the garlic cloves, ginger, and spices.

Step 3

Next, add in the broth and creamy coconut milk and bring the mixture to a simmer, cooking the soup for about 20 minutes. Then, let the soup cool for 5-10 minutes before adding it to the blender.

Step 4

Blend until super smooth. You can taste the soup and adjust the spices and seasonings as you'd like.

Step 5

Serve straight away. I like to top mine with fresh cilantro and a little dairy-free sour cream. Store leftovers in the fridge in an air-tight container.