• 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