Low-FODMAP soup. Been trying to follow a Low-FODMAP diet the past couple weeks to see if it helps my ongoing stomach issues. Legumes are high in FODMAPS, but it seems I can handle smaller amounts of lentils (than my usual serving size) as well as chickpea tempeh. But, considering my go-to soup is a very onion and garlic heavy red lentil dalh, I've had to come up with alternatives. Enter this carrot and dill coconut soup. Recipe is super simple and I've included it here. Have you ever tried a #lowfodmap #vegan #glutenfree diet? 😃 What's been your experience? And shoutout to @thevietvegan for suggesting I try this out 😜 - we met up in person, got along great, and one outcome of our hang was that I try this diet out.
6 large 🥕, peeled and diced
5 cups water
1 teaspoon (t) sea salt
1.5-2 t dried dill
3 tablespoons coconut CREAM blended with 1 cup water to become thick coconut milk. (You could use 1 cup full fat coconut milk too and I'm sure that would work.) instructions:
add water and carrots to pot with half the sea salt, bring to boil then simmer for about 10-15 minutes (until you can easily pierce carrots with fork). Turn off, and let cool for a bit (if you want/afraid of hot soup splashing as you blend), then blend in batches in your high speed blender or food processor with the coconut milk, dill and remaining salt. ♨ Make sure steam can escape while you blend/process, otherwise you may burn yourself.♨