As we settle into the rhythm of spring, many of us start reaching for meals that feel lighter on the body but still deeply nourishing. This gently spiced Zucchini Carrot Soup is just that — warm, grounding, and soothing to the digestive system.

This soup is not only anti-inflammatory and plant-based, but it’s also low FODMAP — a way of eating designed to reduce digestive symptoms like bloating, gas, and discomfort. FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) are types of carbohydrates that can be difficult for some people to digest. Reducing them temporarily can be helpful for those dealing with IBS or sensitive digestion.

This recipe is easy to make ahead and gentle enough for lunch, dinner, or whenever your gut needs a little extra support. Give it a try!

Ingredients

Directions

  1. In a large soup pot, heat oil over medium heat. Add chopped carrots, zucchini, and ¼ teaspoon of salt and cook them stirring regularly for about 5-7 minutes.
  2. Add fresh ginger and all spices and ¼ teaspoon salt and ¼ teaspoon pepper. Stir for 1-2 minutes until all spices are aromatic.
  3. Pour 4 cups broth, 1 cup coconut milk, and chopped kale. If you’re able, make a little bouquet with 7-8 cilantro stems, tie them with kitchen twine and add them to the soup. This will infuse it even more (you’ll remove the stems at the end). Simmer the soup for 20-25 minutes until all vegetables are very soft. If carrots are not soft enough, cook soup for another 5 minutes.
  4. Turn off the heat and using a submersion blender, give the soup a few blitzes until some of it is creamy but still has visible vegetables. Add 2 rounded tablespoons of cilantro into the soup along with the lime juice. Sir and serve right away.
  5. The soup can be refrigerated for 4-5 days.

Notes

  • If you don’t have a submersion blender, feel free to add 2-3 cups of soup to a regular blender, pulse a few times and return back to pot.
  • An alternative to cilantro is basil or parsley.
  • A substitute for kale can be spinach or any tender green of your choice, but I think spinach would work best in this soup.
  • You can make your own garlic-infused olive oil by heating ¼ cup extra virgin olive oil and a large clove of garlic over low heat for 2 minutes, remove it from the heat and let it sit for 10-15 minutes.

Recipe from Calm Eats.

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