Carrot Coconut Ginger Soup

Health Highlights

Super easy, incredibly healthy, delicious, vegan, gluten free, dairy free AND low FODMAP.

Ingredients

8 medium	Carrots
4 parsnip(s)	Parsnip
1 piece, 1-inch	Ginger root
1 l	Water (boiling; or FODMAP-friendly vegetable stock)
4 tbsp	Coconut milk, sweetened
1 tbsp	Apple cider vinegar
1 tsp	Turmeric, ground
1 tbsp	Paprika
1 pinch	Salt and pepper (to taste)

Peel the carrots, parsnips and ginger and chop into small chunks.
Place the vegetables and ginger in a pan and add the boiling water.
Add the turmeric, paprika, and salt and pepper and allow to simmer for 15-20 minutes or until vegetables are soft.
Once cooked, allow the mixture to cool before transferring into a blender.
Add the coconut milk and apple cider vinegar and blitz until smooth.
Pour into bowls and top with an extra swirl of coconut milk, a handful of pumpkin seeds and a handful of hemp seeds or any other toppings of choice.

Calories 127

Calories from fat 11.7

Calories from saturated fat 4.2

Total Fat 1.3 g

Saturated Fat 0.5 g

Trans Fat 0

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 0.2 g

Cholesterol 0

Sodium 150 mg

Potassium 731 mg

Total Carbohydrate 30 g

Dietary Fiber 7.5 g

Sugars 10.5 g

Protein 2.5 g

Vegetables

3.1