Carrot and Ginger Soup


Serves: 4


  • 1 kilogram carrots

  • A piece of fresh ginger (about 5 cm)

  • 1 litre stock (choose a low FODMAP stock cube - Massel 7 on amazon)

  • 320 ml canned coconut milk*

  • Pepper and salt

*Note that coconut milk is limited low FODMAP. A serving size of 80 ml is low FODMAP. Larger servings (120 ml or more) contain high amounts of sorbitol and should, therefore be avoided if you are still in the elimination phase or if you malabsorb sorbitol. One serving of this soup is low FODMAP. 


  1. Peel the carrots and cut them into small pieces. Peel the piece of carrot and cut it into very small pieces too or grate it.

  2. Heat some oil in a soup pan. Put the carrots, the ginger and a pinch of salt in the pan an fry the vegetables for five minutes while you stir now and then.

  3. Add the stock and bring to a boil. Leave the soup to boil on medium heat for 30 minutes.

  4. Add the coconut milk to the soup, leave a little bit behind for garnish, and stir together. Leave the soup to simmer for another 5 minutes. Season with pepper and salt.

  5. Puree the soup with a stick blender into a smooth mixture. Leave to simmer for a few more minute and serve. Garnish with some extra coconut milk.