I love soup; you'll start to notice that on this blog. But, honestly, I am not a fan of pre-packaged soup. The vegetables in condensed soups are just so...condensed. They end of being so tiny and so mushy with little to no flavor. Not to mention, if you follow a low FODMAP diet, good luck finding a variety of condensed soups without garlic and onion. It's nearly impossible.
Since Easter is just around the corner, I figured that I would feature a carrot soup. But, first, I needed to develop a carrot soup recipe. This recipe utilizes carrots (obviously) and ginger which is one of my favorite spices. Ginger gives this recipe a nice kick. The soup is best hot off the stove top, but, I did have leftovers of it for lunch the next day and it was still great!
Ingredients
- 1 Tbsp. coconut oil (or EVOO)
- 6 medium carrots, peeled and roughly chopped
- 1 large zucchini, roughly chopped
- 2 Tbsp. fresh ginger, minced
- 1 tsp. turmeric
- 1 tsp. cinnamon
- 4 cup vegetables broth (Low FODMAPers use a variety without garlic and onion)
- 1 cup light coconut milk (Non-FODMAPers, you could also use cream)
- Salt and pepper to taste
Directions
- Melt the coconut oil in a saucepan over medium-high heat
- Add the ginger and the carrot and cook until fragrant, about 5 minutes
- Add the remaining vegetable and spices through cinnamon
- Give it a good mix and allow the vegetables to soften, about 15 minutes
- Pour in the vegetable stock and bring to a boil, lower the heat and let it simmer for 20 minutes
- Puree the soup using an immersion blender, or in batches using a regular blender
- Pour in the coconut milk, season with salt and pepper, serve hot
