My Go-To Gut Healing Carrot Ginger Soup - Two Ways {Low-FODMAP, 30 Minute Meal}
This carrot ginger soup is warm, soothing, and incredibly easy to digest. Made with simple, whole-food ingredients, it blends into a naturally creamy soup without dairy or heavy additions. Optional parsnips add a subtle sweetness and heartiness, but the soup is just as nourishing without them
Equipment
- Large pot or Dutch Oven
- Blender or food processor
Ingredients
- 6-7 large carrots, peeled and sliced equals about 4 cups
- 2 parsnips, peeled and sliced optional; increase carrots to at least 5 cups
- 3-4 cups broth or water I use 3 for a thicker soup
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground turmeric optional
- ½-1 teaspoon sea salt to taste
Instructions
- Add the carrots and parsnips (if using) to a large pot. Pour in enough broth or water to just cover the vegetables (about 3–4 cups).
- Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes, or until the vegetables are fork-tender.
- Add the grated ginger, turmeric, and sea salt.
- Blend using an immersion blender, or carefully transfer to a high-speed blender and blend until smooth.
- Taste and adjust seasoning as needed. Serve warm.