Low FODMAP carrot soup
Vegan, gluten free, low FODMAP Serves 4-6 depending on appetite *Tablespoons are in Australian tablespoons (which are 20ml vs the more common 15ml). Use ml for international accuracy.
Ingredients
- 60 ml (3 tablespoons)* oil
- 50 g ginger freshly grated
- 1.5 kg (3.3lbs) carrots chopped into small coins
- 1500ml (1.5 litres) low FODMAP stock or water (see notes)
- Seasoning to taste
- 400 ml can coconut milk without inulin light for a lower FODMAP option
- Lime or lemon juice to your tastes (optional)
Instructions
- Heat the oil in a large soup pot over a low medium heat. Add the ginger and stir to combine. Allow the ginger to cook for a few minutes to become fragrant. Add a splash of water if it starts to stick.
- Add the carrots and stock or water and turn the heat to medium. Cover and cook for 20-30 minutes or until a knife easily slides through the thickest piece of carrot.
- Add the coconut milk and stir to combine.
- Blend your soup using your preferred method. I use an immersion blender and then finish off in my Nutribullet once the soup is cooled. If you have a blender with a steam valve, you can blend the soup while it is hot.
- Season the soup to taste and stir through the lime or lemon juice according to your preferences.
- Leftovers keep well in the fridge for a number of days and can easily be frozen.
Notes
- See the body of the post for FODMAP notes, flavour addition suggestions and serving suggestions.
- I have a low FODMAP vegetable stock recipe here.
Tried this recipe?Let us know how it was!