This recipe was inspired by a recent trip to Nova Scotia. The first place we stayed was The Markland Coastal Beach Cottages and on their restaurant menu was a delicious carrot, coconut milk and ginger soup.
As a side note, if you like the outdoors, great views and wonderful food, I highly recommend Nova Scotia. There were a couple dishes we had unique to Nova Scotia and Canada (donair and poutine – the latter I had as a topping on a yummy and monstrous burger), but all of our meals there were wonderful.
It was beautiful and relaxing, which is why we went. 🙂
Cut to two months later and I am determined to have an autumnal meal on Halloween. I remembered Markland’s soup and decided to add pumpkin and it was delicious and super easy.
I also decided to humiliate the dog before Halloween dinner…
This recipe is super simple. Cook the canned carrots on the stove top. Once cooked, remove from the pot and puree in a food mixer or beat with a whisk or hand-mixer until smooth.
Using the same pot, on low heat cook the freshly minced ginger in the olive oil. Add coconut milk and cook for a few minutes to allow milk to take on the ginger flavor.
Add the pureed carrot, canned pumpkin, almond milk, maple syrup, salt and pepper.
Allow to simmer for a few minutes and serve.
Low Fodmap Carrot, Pumpkin & Ginger Soup
Ingredients
- 2 12-oz can canned carrots
- 1/2 12-oz can canned pumpkin
- 1-2 tbsp FINELY minced ginger
- 1/2 12-oz can light coconut milk, lightly shaken to evenly disperse contents
- 6 oz almond milk (or the rest of the coconut milk if more Sorbitol is tolerated)
- 8 tbsp maple syrup
- 3/4 tsp salt
- 1/2 tsp white or black pepper
- 1 tsp olive oil
- 4 tbsp pepitas
Instructions
- Cook carrots on the stove top. Remove from pot and puree in food mixer or beat with whisk until smooth.
- Using the same pot, add 1 tsp olive oil and on low heat cook ginger for a few minutes. Do not let the ginger overcook.
- Add coconut milk and stir and cook on low heat for a few minutes to allow ginger flavor to disperse in the milk.
- Add pureed carrots, canned pumpkin, maple syrup, salt and pepper and stir. Cook for a few more minutes on low heat.
- Remove from heat, spoon into bowls and top with 1 tbsp of pepitas in each bowl.
This was a real surprise. “Carrot and pumpkin soup” isn’t the sort of thing I’d normally jump at, but it really came out delicious! Had it a few times now — will probably be on the table for lunch before Thanksgiving dinner this year.