Searching for a healthy and hearty meal to keep you warm through the fall weather? This veggie-packed soup is the perfect fix. In addition to being Low FODMAP friendly, it is also vegan and gluten-free.
This simple recipe features carrots for a vibrant color plus added benefits such as fiber, potassium, and antioxidants.
What this recipe calls for
- 3 tablespoons olive oil (I like to use garlic or basil infused)
- ¾ pound carrots, peeled and cut into coins
- 1 cup chopped celery
- 1 ½ teaspoon peeled, grated fresh ginger
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 3 cups low-FODMAP vegetable broth
- 1 cup canned coconut cream or coconut milk
- Juice from 1 lime
- Fresh chopped cilantro and toasted pumpkin seeds for garnish (optional)
Instructions
- Heat the oil in a dutch oven or large pot over medium
- Add the chopped carrots along with the ginger, cumin, turmeric, and coriander
- Stir and cook until softened, about 8 minutes
- Add the stock; it should cover the carrots (if it doesn’t, add a more stock or a bit of water)
- Bring the pot to a boil over high heat
- Reduce the heat to medium and continue cooking until the carrots are cooked through and very tender, about 15-20 minutes
- If you have an immersion blender, purée the soup in the pot. If not, let the soup cool and purée it in a food processor or blender
- Add the coconut milk while you puree to get to desired consistency
- If needed, add more stock, water, or milk to give the soup to the consistency you want
- Adjust the seasonings (depending on your preference, you may need more or less)
- Add the lime juice to taste
- Garnish with cilantro and toasted pumpkin seeds if desired
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Creamy & Delicious LOW FODMAP Soup for Fall