Recipe at a glance:   Low-FODMAP Vegan, and paleo Antioxidant-rich  Anti-inflammatory  Easy on digestion   Dairy-Free  Rich in fiber  Detoxifying

Ingredients at a glance:    -garlic infused olive oil  -carrots     -zucchini  -kale  -spices -vegetable broth  -full-fat coconut milk  -lime  -cilantro

Step 1. In a large soup pot or Dutch oven, heat oil over medium heat. Add chopped carrots, zucchini, and 1/4 tsp of salt and cook them stirring regularly for about 5-7 minutes.

Step 2. Add fresh ginger, all spices and 1/4 tsp salt, and 1/4 tsp pepper. Stir for 1-2 minutes until all spices are aromatic.

Step 3. Pour in 3 cups broth, 1 cup coconut milk, and chopped kale. If you’re able, make a little bouquet with 7-8 cilantro stems, tie them with kitchen twine and add them to the soup.

Step 4. Simmer the soup for 20-25 minutes until all vegetables are very soft. If the carrots are not soft, cook soup for an additional 5 minutes. You want to be able to easily blend.

Add 2 rounded tablespoons of cilantro along with the lime juice and adjust seasoning. Sir and serve right away.

The soup can be stored in the refrigerator for 4-5 days.