Carrot Coconut Ginger Soup
9 |
30 |
127 |
Ingredients |
Minutes |
Calories |
|
Prep |
Cook |
Servings |
10 min |
20 min |
4
|
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)
|
Instructions
- 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.
Nutrition Facts
Per Portion
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
Dietary servings
Per Portion
Energy sources
Meal Type(s)
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