Carrot Ginger Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion (chopped (omit for low FODMAP))
• 1 tablespoon freshly grated ginger (see notes for pro tip)
• 1 teaspoon ground turmeric (optional)
• 1.5 lbs. carrots (peeled and chopped into 1/2" chunks)
• 4 cups vegetable stock (use water for low FODMAP)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lime juice
• for garnish: coconut milk and chopped cilantro (optional)

Instructions

1. 1

   Cook aromatics: Heat the olive oil in a Dutch oven or large pot over medium heat. Once heated, add the onion and cook for 3-5 minutes until softened. Add the ginger and turmeric, and cook for 30 seconds longer.

2. 2

   Cook 15-20 minutes: Add the carrots, vegetable broth, salt and pepper to the pot and bring to a boil. Reduce the heat to medium low and simmer for 15-20 minutes until the carrots are tender.

3. 3

   Puree: Remove from heat and use an immersion blender to purée the soup until smooth. This may also be done in a food processor or blender.

4. 4

   Adjust seasoning: Stir in the lime juice and adjust the seasoning as necessary. See notes below if you'd like to thin the soup with more liquid or add richness by adding coconut milk.

5. 5

   Serve drizzled with coconut milk and freshly chopped cilantro if desired. Enjoy!