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Low Fodmap Carrot Parsnip Soup

Low fodmap carrot parsnip soup is rich and creamy but still lactose free and low fodmap.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 2 carrots, organic, peeled and cut in chunks
  • 2 parsnips, organic, peeled and cut in chunks
  • 1 qt. chicken broth, boxed or homemade - without garlic or onions as an ingredient
  • 1 cup almond coconut milk or milk of choice
  • 1/2 - 1 cup scallions or green onion stems, diced up
  • 1 - 2 Tbsp. olive oil, not extra virgin (I use Filippo Berrio )
  • 1 - 2 Tbsp. butter or alternative butter
  • 1 tsp ginger, grated or ground
  • 1 - 2 tbsp. freshly chopped thyme and rosemary
  • 2 Bay leaves
  • sea salt and fresh cracked pepper to taste

Instructions
 

  • INGREDIENTS:DIRECTIONS: Low Fodmap carrot parsnip soup ibskitchn.com Blending low fodmap carrot parsnip soup ibskitchn.com Low Fodmap Carrot Parsnip Soup ibskitchn.com
    2 or 3 lg organic carrots, peeled and sliced into 2 " chunks
    2 lg organic parsnips, peeled and sliced into 2 " chunks
    1 quart home made chicken broth (made without garlic or onion( or 1 quart of warm water mixed with 1 and 1/2 Tbsp. Fody Food Soup Base)
    1 cup almond coconut milk
    1/2 - 1 cup diced light green stems of 2 or 3 spring onions or bunch of scallions
    1 - 2 Tbsp. of mild olive oil (I love Filippo Berio)
    1 - 2 Tbsp. organic butter or vegan butter
    2 tsp grated fresh ginger
    1/2 tsp fresh or ground nutmeg or to taste
    Some chopped fresh thyme, fresh rosemary sprig,
    1 or two bay leaf
    sea salt and fresh cracked pepper to taste
    In a 4 or 5 quart heavy saucepan or dutch oven, on medium low, heat 1 Tbsp. of olive oil and 1 Tbsp. butter until the butter is foaming.
    Throw in the diced green onion stems and stir them around until they have softened a bit and permeated the butter with onion flavor.
    Stir in the carrots, parsnips and all spices except the nutmeg. Stir for a minute or two and then add the chicken broth. Stir it all together . Bring the soup to a simmer. Turn down the heat and low simmer the soup for 15 minutes, or until the carrots and parsnips are soft enough to blend in a blender.
    When the veggies are soft enough to blend, turn off the soup and take off the heat. Bring the pot next to the blender. In small batches of one or two cups at a time, blend the soup until it is creamy and thick.
    Cover and hold the top closed as you blend up the soup. Pour each finished batch back into the pot.
    When the blending is done, stir in the almond coconut milk and the nutmeg. Correct the seasoning. If not serving right away, either refrigerate or freeze it.