Low FODMAP carrot soup with ginger and coconut milk
A few weeks ago I was sick and then I cooked this soup for dinner. I was eating vegan for a few days and I really wanted a soup with only healthy ingredients.
And that is this low FODMAP carrot soup with ginger and coconut milk for sure. The soup only has a few ingredients: carrot, ginger, coconut milk and stock. Low budget, super simple to make, but very tasty!
The costs of this budget recipe:
- Coconut milk, 2x 200 ml, €1,78
- Carrots, 1 kg: €0,76
- Maggi stock cubes: €0,80
- Fresh ginger, 100 g: €0,66
Total: €4,09
€1,02 per person
Low FODMAP carrot soup with coconut milk
- Total Time: 40 mins
- Servings: 4 1x
Description
A super healthy carrot soup with ginger and coconut milk. Easy to make and with only a few ingredients. Low FODMAP, gluten-free, lactose-free, vegan.
Ingredients
- 1 kilogram carrots
- A piece of fresh ginger (about 5 cm)
- 1 litre stock (choose a low FODMAP stock cube)
- 320 ml canned coconut milk*
- Pepper and salt
Instructions
- Peel the carrots and cut them into small pieces. Peel the piece of carrot and cut it into very small pieces too or grate it.
- Heat some oil in a soup pan. Put the carrots, the ginger and a pinch of salt in the pan an fry the vegetables for five minutes while you stir now and then.
- Add the stock and bring to a boil. Leave the soup to boil on medium heat for 30 minutes.
- Add the coconut milk to the soup, leave a little bit behind for garnish, and stir together. Leave the soup to simmer for another 5 minutes. Season with pepper and salt.
- Puree the soup with a stick blender into a smooth mixture. Leave to simmer for a few more minute and serve. Garnish with some extra coconut milk.
Notes
*Note that coconut milk is limited low FODMAP. A serving size of 80 ml is low FODMAP. Larger servings (120 ml or more) contain high amounts of sorbitol and should, therefore, be avoided if you are still in the elimination phase or if you malabsorb sorbitol.
- Cook Time: 40 mins
Nutrition
- Serving Size: 1
- Calories: 257
- Fat: 18
- Carbohydrates: 15
- Fiber: 8
- Protein: 4
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11 Comments
Yummy! I love simple and easy recipes – and soup is perfect for fall!
Thank you!
Looks delicious! In the instructions, step 1, you may want to change the “second carrot” by “ginger”?
can you put the coconut milk in soup o be frozen
I don’t understand exactly what you mean?
I think you just saved my life !
thank you so much for all your advices and recipes !!!!
★★★★★
You’re welcome Carole 🙂 I am glad I can help!
I’m making this for about the fourth time and I don’t repeat recipes often. It is so simple, tasty and also cheap as chips to make. This time I’m adding a little chopped coriander stalk and spring onion green tops. . It freezes very well too. Thank you.
You’re welcome, I am so happy to hear that!
This website is turning me into a chef ??? made this using the veg broth recipe on here, also added a bit celeriac (celery root) I didn’t use coconut milk( because the hexane residue used in extracting process makes me seizure) and half hour later I had the most amazing ? delicious ? meal ! Thanks for these website, very grateful ?
★★★★★
Happy to hear that Lin 🙂