Carrot Ginger Soup

I’m obsessed with this carrot soup. Sometimes all I’ll have in the fridge is a bag of carrots, and that’s when I make this soup happen. Carrots are great for the gut, and they are loaded with vitamin C and low fodmap. Granny Smith are lowest in fodmaps and loaded with polyphenols they boost digestion and brain health and are believed to aid in preventing cancer.  The ginger is a digestive aid, as it promotes circulation. With such a powerful combination of ingredients, this soup is a soother and an immunity booster all in one bowl.

INGREDIENTS

• 3 tablespoons extra-virgin olive oil or ghee
• 3 green onions – the greens only if SIBO or LowFodmap diced
• 3 teaspoons of garlic-infused olive oil 
• 2 tablespoons grated fresh ginger
• 1½ pounds carrots
• 1/2 granny smith green apple, chopped and skin on – they are low fodmap at 25 grams 
• 4 cups Chicken Bone Broth or Vegetable Broth ( make sure no garlic or onion)
• 2 cups water
• ¼ cup almonds
• ¾ cup full-fat coconut milk
• 1 tablespoon of low fodmap vegetable bouillon (FODY is delish)
• Sea salt (to taste)
• Freshly ground black pepper (to taste) 

INSTRUCTIONS

1. In a large saucepan over medium heat, heat the oil or ghee. Add the green onions and sweat until soft. Add the garlic-infused olive oil and ginger, and cook for about 3 minutes.
2. Add the carrots, green apple, broth, bouillon, water, and almonds. Bring to a boil and then simmer, covered, for 20 minutes. Allow to cool.
3. Transfer to a blender or food processor. Add the coconut milk. Blend until smooth. Season with salt and pepper, to taste. Serve warm.