Carrot, coconut and ginger soup

• Vegetarian

• Produce

  • 8 Carrots
  • 1 1 inch chunk Ginger
  • 4 Parsnips

• Canned Goods

  • 4 tbsp Coconut milk

• Baking & Spices

  • 1 tbsp Paprika
  • 1 Salt and pepper
  • 1 Toppings
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Liquids

  • 4 cups Water

Found on shecanteatwhat.com

Description

Ingredients

• 8 carrots
• 4 parsnips
• 1 inch chunk of ginger
• 1l boiling water or FODMAP-friendly vegetable stock
• 4 tbsp coconut milk
• 1 tbsp apple cider vinegar
• 1 tsp turmeric
• 1 tbsp paprika
• Sea salt and cracked black pepper, to taste
• Toppings of choice, such as pumpkin or sunflower seeds

Directions

• Peel the carrots, parsnips and ginger and chop into small chunks.
• Place the vegetables and ginger in a pan and add the boiling water.
• Add the turmeric, paprika, and salt and pepper and allow to simmer for 15-20 minutes or until vegetables are soft.
• Once cooked, allow the mixture to cool before transferring into a blender.
• Add the coconut milk and apple cider vinegar and blitz until smooth.
• Pour into bowls and top with an extra swirl of coconut milk, a handful of pumpkin seeds and a handful of hemp seeds or any other toppings of choice.