We are trying out a low FODMAPS diet in our house. That means skipping the coconut milk, onions, and garlic for now, which is a huge change for us but inspired this amazing soup. Enjoy!
Carrot and Ginger Soup with Lemon Zest
Ingredients
- 2 Tbsp coconut oil
- 5 cups rainbow carrots peeled and chopped
- 1 butternut squash chopped
- 2 Tbsp ginger peeled and chopped
- 8 cups bone broth
- 1 Tbsp apple cider vinegar
- zest and juice from 1 lemon
- 1 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 5-7 fresh sage leaves
Instructions
- Heat a large soup pot over medium heat. Add coconut oil and saute carrots and butternut squash with ginger for 5 minutes.
- Add bone broth and bring to a boil. Let broth reduce, uncovered at a boil for about 30 minutes until carrots and squash are soft.
- Remove from heat, add apple cider vinegar, lemon zest and juice, sea salt, black pepper, and sage leaves.
- Using an immersion blender, blend ingredients together until smooth and creamy. If you don’t have an immersion blender transfer soup into a standing blender in batches and blend until smooth. Serve hot.
I have found so many recipes calling for coconut milk that I bought some. Now you’re purposeful in leaving it out. What’s up with that decision?
She answered that in the post, low FODMAP diet. Look under the photo.