Name: Low-FODMAP Anti-Bloat and Anti-Inflammatory Healing Carrot Turmeric Ginger Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 carrots, peeled; 2 tbsp olive oil; 2 tsp dried turmeric; 3 thumbs fresh ginger; 4 sprigs fresh rosemary, de-stemmed; 1 tsp cinnamon; 2 cups chicken or vegetable broth, preferably homemade; 13.5 oz can coconut milk, room temperature; 1/4 tsp salt; 1/4 tsp pepper; Greek yogurt, use lactose-free for low-FODMAP (omit for Whole30, paleo, and dairy-free); Fresh parsley

Description

This Low-FODMAP Anti-Bloat and Anti-Inflammatory Healing Carrot TurmericGinger Soup is a delicious, wholesome, and warming soup that will sooth your stomach and keep you satiated. This recipe is low-FODMAP, paleo, Whole30 compliant, gluten-free, grain-free, dairy-free, vegetarian, and sugar-free.

Ingredients

12 carrots, peeled
2 tbsp olive oil
2 tsp dried turmeric
3 thumbs fresh ginger
4 sprigs fresh rosemary, de-stemmed
1 tsp cinnamon
2 cups chicken or vegetable broth, preferably homemade
13.5 oz can coconut milk, room temperature
1/4 tsp salt
1/4 tsp pepper

Optional Garnishes

Greek yogurt, use lactose-free for low-FODMAP (omit for Whole30, paleo, and dairy-free)
Fresh parsley

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Instructions

Preheat oven to 400 degrees.
Depending on the thickness of peeled carrots, cut them in half lengthwise and widthwise. If they are already pretty thin, just cut in half lengthwise.
Place carrots on a baking sheet and drizzle with olive oil.
Roast carrots in oven until tender, about 20 minutes.
In a food processor, add all ingredients.
Blend on high until well-combined.
Garnish and serve immediately.

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