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Gingered Carrot Soup*
Ingredients
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*Meets low Fodmap guidelines.
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1 tablespoon extra virgin olive oil
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1 generous cup onion, about 1 medium , diced
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1 clove garlic, chopped
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3 generous cups, about 1 pound carrots, peeled and chopped
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2 teaspoons ginger root, peeled and chopped
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2 tablespoons white rice
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6 cups low sodium vegetable stock or chicken broth
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1 teaspoon orange zest
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1/4 cup orange juice, freshly squeezed
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1/4 cup coconut milk
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1/8 teaspoon cayenne pepper or as desired
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salt, as desired
Preparation
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In a large saucepan warm olive oil over medium heat. Add onion and saute, stirring often so that they do not brown, for about 5 minutes. Add garlic and carrots and continue to cook an additional 5 minutes. Add rice and ginger root and continue to cook a few more minutes. Pour in stock and bring to a boil. Reduce heat to a simmer, partially cover and cook until carrots are tender, about 20 - 30 minutes.
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Remove from heat and add orange zest, orange juice, and coconut milk. Puree in blender in batches until smooth. Be careful when blending hot liquids that they do not splash and burn you.
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Season with salt and cayenne pepper to taste. Reheat gently if needed and ladle into bowls.
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Serve garnished with a swirl of yogurt or sour cream if desired and top with a sprinkle of your favorite herb, such as cilantro, parsley or chives.
Categories
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Dairy Free
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Gluten Free
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Vegan
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Vegetarian
