Warming Carrot and Ginger Soup

So I’m probably filling your feed with yet another orange/autumnal post but, as I said in my last post here, I was going to create a soup recipe. I’ve always been told that soup is one of the easiest things to make. Apparently, you just throw everything into a pot, let it boil, and you’re left with delicious soup. I beg to differ. I never seem to get soup right, especially now that onions HATE my tum. Onions are pretty much the base to every soup – right?! Well they’re not in the ingredients list of this delicious Carrot and Ginger soup.

Carrot and Ginger Soup

I can tolerate a very small amount of garlic, but my tum doesn’t cope well with onions. In my experience,  most soups are flavoured with both of these. I’ve always been inspired by All About the Balance’s many soups but have never been able to create a tasty, moreish one myself.

So, I tried and tested a few different soup recipes, before I came up with this one.

I’ve used pancetta in my  ingredients list to give it some flavour, and have also used Fody Food’s chicken stock. This is a great little addition to add taste to soups, sauces and risottos etc. I also thing the ginger in this soup gives it a nice little kick. Ginger also works wonders on those suffering with a sensitive tum.

I have been dividing this soup into lunch sized portions and have been taking it into work with me. It freezes really well, so it’s perfect for batch cooking.

Remember to share your recipe creations and let me know your thoughts on it 🙂

Anyway, on to the recipe…

 

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Print Recipe
Carrot and Ginger Soup (low FODMAP)
Carrot and ginger soup gluten free, low FODMAP
Prep Time 15 minutes
Servings
servings
Prep Time 15 minutes
Servings
servings
Carrot and ginger soup gluten free, low FODMAP
Instructions
  1. Peel and chop up all vegetables into small chunks
  2. Chop pancetta up into small pieces and fry off until cooked
  3. Once cooked, drain onto kitchen roll to absorb excess fat
  4. Place pancetta, carrots, ginger and potatoes into large pan and add in the stock
  5. Add turmeric, paprika and salt and pepper to season
  6. Allow to simmer until vegetables are tender - this usually takes approximately 40 minutes
  7. Turn off heat and allow to cool before blending it all up to make a nice thick and smooth soup. Add water if needed to reach your desired consistency
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