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Low FODMAP Carrot, Coconut & Ginger Soup

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Ingredients

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5 medium carrots
2 parsnips
1 inch chunk of ginger
4 tsp. Casa De Sante Vegetable stock powder in
4 cups boiling water
1⁄2 cup coconut milk
2 tsp. Casa De Sante Spicy Indian seasoning
Sea salt and cracked black pepper to taste

Directions ( Default | Numbered )

Peel the carrots, parsnips and ginger and chop into small chunks.

Place the vegetables and ginger in a pan and add the vegetable stock.

Add spicy Indian seasoning, salt and pepper and allow to simmer for 15-20 minutes or until vegetables are soft.

Once cooked, use an immersion blender or allow the mixture to cool before transferring into a blender.

Add the coconut milk and and blitz until smooth.

Pour into bowls and top with an extra swirl of coconut milk.

  1. Peel the carrots, parsnips and ginger and chop into small chunks.
  2. Place the vegetables and ginger in a pan and add the vegetable stock.
  3. Add spicy Indian seasoning, salt and pepper and allow to simmer for 15-20 minutes or until vegetables are soft.
  4. Once cooked, use an immersion blender or allow the mixture to cool before transferring into a blender.
  5. Add the coconut milk and and blitz until smooth.
  6. Pour into bowls and top with an extra swirl of coconut milk.

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