Tonight I tried my first recipe from one of the low-fodmap books. I didn’t have to buy any special ingredients, really. (Normally I don’t keep fresh ginger around but it isn’t a huge stretch, I love cooking with ginger!) I have seen Carrot Ginger Soup in some variety in every low-FODMAP cookbook I have seen. This is my take on it
The problem with this recipe was that it took FOREVER! I had to make my stock from scratch- less awesome without onion- before I could even start the soup itself. 3 hours to make the stock then another 45 min on the soup.
- Bones etc from rotisserie chicken
- 10 cups water
- Salt and pepper
Bring everything to a boil and let summer for 3 hours.
Carrot ginger soup
- 2TBS oil
- 1lb carrots peeled and thinly sliced
- 2in of fresh ginger peeled and grated
- 4 cups stock
- Juice of one orange
- Zest from one half of one orange
- Salt and pepper
- Sauté carrot and ginger ~5 or so min. on medium hear
- Add in stock- bring to a boil then reduce heat to let the soup simmer 20-30 min. (Until carrots are very soft.)
- Blend the carrot and broth mixture in the blender until smooth
- Add in the orange and salt and pepper to taste.
- Serve warm!
Pretty good. I am glad I have leftovers. I didn’t think it was filling at first but I am very full after finishing my bowl of soup! I do think I will try out some other soups to see if I can find one I like more.
A note about ginger- I love Asian foods, which is how I started cooking with ginger. But, I love ginger for it’s medicinal properties as well. It helps with motion/sea sickness, and for me, it helps when water alone isn’t kicking my altitude issues. I don’t know if there is science about ginger and altitude sickness or if it just has a placebo impact on me. We live at 6000ft above sea level and I struggle with altitude after being gone for as little as a week at sea level! 100 oz of water and ginger in my cooking makes me feel better faster!