This recipe for a creamy low FODMAP carrot soup uses their vegetable broth, which we do not have the recipe for – so get the book! Or, you can also use our Low FODMAP Vegetable Broth or a purchased equivalent.
Author:Audrey Inouye and Lauren Renlund
1teaspoonextra-virgin olive oil or butter
½cupcoarsely chopped fennel bulb
1medium celery stalk,coarsely chopped
2tablespoonsgrated peeled fresh ginger,plus more as needed
1/4teaspoonfreshly ground black pepperplus more as needed
¼teaspoonsaltplus more as needed (optional)
In a large pot, heat the oil over medium-high heat. Add the fennel and celery, and sauté for 5 minutes, or until softened. Reduce the heat to medium. Add the ginger, and cook, stirring constantly, for 2 minutes.
Add the broth, carrots, potatoes, pepper, and salt (if using). Bring to a boil. Cover, reduce the heat to a simmer, and cook for 15 to 20 minutes, or until the potatoes and carrots are fork-tender.
Using an immersion blender or a food processor, purée the soup. Taste, and season with more grated ginger, salt, or pepper, if desired. Serve with extra pepper and a dollop of yogurt (if using) on top.
The smaller you chop the carrots and potatoes, the faster the soup will cook.
Carrots and yellow potatoes are free of FODMAPs, so they are good vegetables to fill up on.
Low FODMAP Carrot-Ginger Soup
Amount Per Serving
Calories 69Calories from Fat 9
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.