This soup is full of warming spices and since it is primarily carrots, fairly inexpensive. The best part of this soup is that you can freeze it and just heat it up when you’re ready to eat it. Given that the soup id blended smooth you do not have to worry about the carrots getting mushy when you reheat.
3lbs Carrots, peeled and rough chopped
4 tbs Garlic infused olive oil
3 pints of fodmap friendly Bone Broth (I use this one)
1 Can Coconut Cream
2 tbs Turmeric powder
1/2 tsp cumin
2 Knuckles of ginger peeled and rough sliced (approx. 3 inches)
1/2 tsp Ground Coriander
1/2 tsp Asofoetida or 1/2 cup scallion tops sliced thin
Roast the carrots on a foil lined baking sheet after coating in the garlic infused olive oil. Roasting the carrots will bring out their sweetness and intensify the flavor. YUM! Roast until they are tender when a fork is inserted into the thickest part of the carrot.
Add all but the coconut cream and scallions to a pot and bring to a boil. Add the coconut cream and scallions. Blend with a stick blender or in a stand up blender until smooth. Freeze flat in quart sized freezer bags. This will make about 6-8 bags of soup depending on the size of your carrots.
FODMAP Life 