Carrot Ginger Soup

I love soup; you'll start to notice that on this blog. But, honestly, I am not a fan of pre-packaged soup. The vegetables in condensed soups are just so...condensed. They end of being so tiny and so mushy with little to no flavor. Not to mention, if you follow a low FODMAP diet, good luck finding a variety of condensed soups without garlic and onion. It's nearly impossible.

Since Easter is just around the corner, I figured that I would feature a carrot soup. But, first, I needed to develop a carrot soup recipe. This recipe utilizes carrots (obviously) and ginger which is one of my favorite spices. Ginger gives this recipe a nice kick. The soup is best hot off the stove top, but, I did have leftovers of it for lunch the next day and it was still great!


  • 1 Tbsp. coconut oil (or EVOO)
  • 6 medium carrots, peeled and roughly chopped
  • 1 large zucchini, roughly chopped
  • 2 Tbsp. fresh ginger, minced
  • 1 tsp. turmeric
  • 1 tsp. cinnamon
  • 4 cup vegetables broth (Low FODMAPers use a variety without garlic and onion)
  • 1 cup light coconut milk (Non-FODMAPers, you could also use cream)
  • Salt and pepper to taste


  1. Melt the coconut oil in a saucepan over medium-high heat
  2. Add the ginger and the carrot and cook until fragrant, about 5 minutes
  3. Add the remaining vegetable and spices through cinnamon
  4. Give it a good mix and allow the vegetables to soften, about 15 minutes
  5. Pour in the vegetable stock and bring to a boil, lower the heat and let it simmer for 20 minutes
  6. Puree the soup using an immersion blender, or in batches using a regular blender
  7. Pour in the coconut milk, season with salt and pepper, serve hot
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