Carrot Ginger Soup!

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After our trip to the farm this weekend to pick up our winter share and harvest our very own carrots {I am still so excited I had the opportunity to pull carrots out from the ground!}… I was on a mission to make up a delicious carrot-based meal.

And soup it is!

This simple Carrot Ginger Soup is delicious.

I dressed up the soup with some roasted kale shreds and toasted macadamia nuts. {I do get fancy sometimes!}

Check it out!

First I cleaned all the dirt off of my freshly picked carrots.

Then I peeled and cut them in thirds.

Popped them in a large stock pot with some chicken broth (FODMAPer use homemade broth) and some minced ginger.

When the carrots became fork tender, I whirled the soup in my Ninja blender.

Then since I had some kale, I cut it in to small strips, tossed in a bit of olive oil and sea salt and baked until crispy.

I also toasted some macadamia nuts too.  Wow…macadamias taste especially good toasted up.

I topped my carrot soup with a bit of kale and some nuts—and lunch was on.

Here’s the soup for my two men who happen to be looking for some lunch. How lucky are they?  

And we all cleaned our plates bowls…even me.  A full tummy and a happy tummy. 

I do love carrots, do you?

9 replies on “Carrot Ginger Soup!“

  • Briana

    Hi Kate!

    This is a tad random but I was wondering if yogurt covered pretzels or yogurt covered raisins could be a problem for people with IBS. I usually stick to the 1/4 cup serving but find myself feeling very sick afterward. I am realizing they are a no no but not sure if its the milk coating or the raisin itself?
    Would love to hear your thoughts!
    Thanks!

    • katescarlata

      NO question is random here! Ha!
      It likely is the raisins–dried fruit is tough for many–as it is so concentrated- so the ‘fructose load is high’ combined with the extra sugar in the outer coating. Any yes, the milk in the coating could be another issue.

      • Briana

        Thanks so much! Read the ingredients thought it would be ok because I generally can tolerate milk chocolate well (in SMALL amounts) but everytime I eat them, I experience the bloating and gurgling feeling so definitely think it might be the raisins! Will ditch them out and stick to good old fashioned plain yogurt.
        Thanks again!!!

  • Kristen

    Hi Kate, this looks great. I have been making carrot soup a lot lately, so happy you posted this so I can switch it up a little. I am not a huge fan of ginger, any suggestions on what I can swap that out for?
    Thanks again,
    Kristen

    • katescarlata

      For a different flavor, I might delete the ginger and try adding a small amount of garlic infused oil–2 teaspoons and perhaps some fresh thyme leaves and/or chives.

  • Debbie

    Hi Kate, I just purchased your book the complete idiot’s guide to eating well with IBS and just glanced through quickly. I noticed that a lot of the recipes contain foods high in Fodmaps which may be a problem for me as I am trying eliminate these at the moment. Do you have any suggestions for me. I am also mostly vegetarian eating some fish and would like to have a good Fodmap friendly veggie broth.

    • katescarlata

      Hi Debbie,
      MY book The Complete Idiot’s Guide to Eating Well with IBS is written as an easy to read book about the IBS body. There is an introduction to FODMAPs which were relatively unheard of in the US when I wrote the book in 2009. The diet has been updated as well so although some of the recipes are consistent with the current low FODMAP diet, many can be easily tweaked to lower FODMAPs. My blog has many recipes so poke around–this recipe made originally with cashews has been tweaked and made with tofu and walnuts. http://blog.katescarlata.com/2012/02/06/sesame-tofu-with-broccoli-and-cashews/ My book, however, is not solely on the low FODMAP diet. Good resources on the low FODMAP diet would be Patsy Catsos’ latest book, check out her site ibsfree.net and Sue Shepherd and Peter Gibson’s Book The Food Intolerance Management Plan. As for vegetarian recipes–tofu and tempeh, buckwheat, quinoa are good places to start with your low FODMAP recipes. I would check out Elise’s site to help with veggie low FODMAP ideas. http://fodmapsdiet.com/about/

  • Heather

    Hi – just a question about homemade broth (and it could apply to other dishes as well). My understanding is that garlic-infused or onion-infused oil is acceptable – but I have not seen recipes (eg soups, stews, broth) call for adding onion/garlic and removing later. Is it different in an oil vs. mixture that would contain water? I got to thinking this when making broth, since you would typically remove the onion and other veg anyway. Look forward to your thoughts on this!

    • katescarlata

      Great question Heather and I am so glad you brought up this important point. Fructans–the FODMAP in onions and garlic are water-soluble fibers–that means they mix with water–so this is why we can saute them in oil and the fructans don’t leach into the oil BUT they would leach into a liquid such as in making a water-based broth. SO..you don’t add onion or garlic to a broth mixture–but you could add some garlic infused oil to a broth recipe if you wanted to add some garlic flavor. For onion flavor in a broth, I would add some chives or the green part of a scallion.

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