Low Fodmap Carrot, Pumpkin & Ginger Soup
A vacation-inspired, autumnal soup with some tang.
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.
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