Go Back
–+ servings
low fodmap carrot ginger soup

Low FODMAP Carrot Ginger Soup (Vegan)

A healthy and flavourful vegan low FODMAP Carrot Ginger Soup. Perfect for those on the low FODMAP diet and/or sensitive to onions.
5 from 4 votes
Print Recipe Pin Recipe
Course Side
Servings 8 servings

Ingredients
  

  • 1/2 cup fennel approx. 45 g
  • 1 medium stalk celery approx. 40 g
  • 2 Tablespoons fresh ginger grated
  • 6 medium carrots approx. 900 g
  • 2 medium yellow potatoes approx. 300 g
  • 1.5 L stock Low FODMAP
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp salt (optional, only use if using sodium-free stock)
  • Lactose-free plain yogurt or vegan yogurt optional

Instructions
 

  • Rinse the fennel, celery and ginger. Scrub the carrots and potatoes (no need to peel). Chop the fennel, celery, carrots and potatoes into medium sized pieces. Peel and grate the ginger.
  • Saute fennel and celery for 5 minutes on medium-high heat. Add ginger and cook for 2 minutes on medium heat, stirring constantly. Add in carrots, potatoes, stock, pepper and optional salt.
  • Bring to a boil. Cover and simmer for 15 to 20 minutes, until potatoes and carrots are tender when pierced with a fork.
  • Puree the soup using an immersion blender or a food processor. Allow the soup to cool. Taste, and add more grated ginger, salt or pepper if desired.
  • Serve with extra pepper and a dollop of yogurt of choice on top (optional).

Notes

  • Many commercial stocks contain onion and/or garlic. Onion or garlic may also be hiding under the name “natural flavours” in the ingredients list. If natural flavours is in the ingredients list, you should contact the company to learn if it contains onion or garlic. To ensure your stock is safe, I recommend making it yourself!
  • If you don’t have a blender or food processor, chop the vegetables into tiny pieces before boiling, and decrease the cooking time by 5 minutes.
Tried this recipe?Give it a star rating!