Cream of Carrot and Parsnip Soup

Hi all

As some of you know I'm following a low fodmap diet for IBS and it's working - yay. I haven't felt this good in a very long time. I thought I'd shard a recipe with you all that is low in fodmap and of course Vegan. Someone on Healthy Eating asked for the recipe so I have typed it out.

Cream of Carrot and Parsnip Soup

680g mixed carrots and parsnips, peeled and cut into 2 inch pieces (I cut mine up smaller so they’d cook more quickly)

3 ½ cups of water or Vegetable stock (I used my homemade low fodmap stock)

1 large potato, peeled and coarsely chopped

2 tablespoons garlic-infused olive oil

1 ½ tablespoons light brown sugar or unbleached cane sugar

1 tablespoon peeled and grated fresh ginger or 1 teaspoon ground ginger (I used ground ginger)

1 teaspoon dried thyme, well crushed between your fingers, or dill weed (I didn’t crush the thyme)

½ teaspoon sea salt, plus more as needed (I used Pink Himalayan salt)

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne (optional) – I didn’t use this

1 cup light coconut milk

Garnishes (choose one, two or all three) – I didn’t use any garnish

8 strips Tempeh Bacon, whole or crumbled

2 tablespoons chopped fresh flat-leaf parsley, lightly packed

2 tablespoons thinly sliced chives or scallion greens

Put the carrots and parsnips in a large soup pot. Add the water, potato, oil, brown sugar, ginger, thyme, salt, pepper and optional cayenne and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover and simmer until the carrots and parsnips are very soft and the potato is tender and starting to fall apart, 50 to 60 minutes. Mine too about 35 to 40 minutes as I’d cut the vegetables into smaller pieces.

Process with an immersion blender (I used a normal liquidiser and it worked very well) until smooth. Alternatively, process in batches in a high-speed blender and return to the soup pot. Stir in the coconut milk (I actually added the coconut milk in with the vegetables in the blender and it worked very well.

I had some last night and have frozen 3 more servings.

I have to say that the soup tastes delicious, very easy to make and simple ingredients.

Alicia

[Agoodenough]

Yum I would like that. I bet the coconut milk goes very well with that ingredients! 🙂🌱

[Hidden in reply to Agoodenough]

Hi Ali, it certainly does and I, by mistake, added a whole tin of coconut milk but my tummy was absolutely fine. I don't think I have an issue with coconut milk which is good.

[Agoodenough in reply to Hidden]

That’s good. Sounds like a nice recipe. Ha that’s the sort of thing I do. Mind you I always forget to use the other half of the tin and end up wasting it so probably best if you do just use it up. Glad you were okay!

[Hidden in reply to Agoodenough]

It's a lovely recipe and so easy and quick to do. Forgetting to use the other half of the tin is something I would do as well so I'd normally double the recipe but on this occasion I thought the recipe did say a full tin, show's how much notice I took lol. I was absolutely fine.

I think I have found that I cannot tolerate too much oat milk which is such a shame as I love it. I'd better be okay with dates as I'm going to feel lost without them if they cause tummy issues.

[Zest]

Hi Alicia,

I have quite a few carrot and was hoping to make Carrot & Coriander soup today - but the supermarket didn't have any fresh coriander available, so I'm looking for an alternative, and I really like the look of your soup - I need to get some ginger and coconut milk, so will hope to be making it tomorrow - as long as I can get those ingredients!

Zest

[Hidden in reply to Zest]

Hi Zest

I didn't use the garnishes, just made the soup and funnily enough I made it again yesterday, it does taste good.

I hope you managed/have managed to get the ingredients, it's so easy to make and tastes delicious.

Enjoy the rest of your day.

Alicia