6 Servings
40 Minutes
Allergens
In a medium pot, sauté the ginger in the olive oil or butter. Add the diced vegetables and continue sautéing. Cover the contents of the pot with boiling water.
Mix the soup mix, lemon zest, turmeric, and lemon with a little boiling water and add to the pot.
Season with salt and pepper to taste, and cook until the vegetables are soft.
Blend with a hand blender until smooth.
Add the coconut milk and mix well.
