Gluten-Free Carrot and Ginger Soup
Sweet, deeply browned carrots and warming ginger blend with creamy coconut milk, finished with crisp pumpkin seeds.
Fits Celiac, Hashimoto's, PCOS and 15 more diets
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 1 tbsp olive oil
- 350 g carrot, peeled and sliced
- 2 tbsp green tops of scallions, thinly sliced
- 1 tsp fresh ginger, finely grated
- 400 ml water
- 100 ml full-fat coconut milk
- ½ tsp salt
- 1 tbsp chives, chopped
- 1 tbsp pumpkin seeds
Method
- Brown the carrots in hot olive oil until deeply golden.
- Stir in ginger and scallion tops; pour in water and simmer until tender.20 min timer
- Blend until smooth, then stir in coconut milk.
- Toast pumpkin seeds in a dry pan until crisp.3 min timer
- Serve the soup topped with chives and toasted seeds.
Why it works
- Celiac disease: Whole vegetables, water and coconut milk keep wheat and hidden gluten out.
- Wheat allergy: No wheat, flour or wheat-containing stock is used.
- Gluten-free: Whole vegetables, water and coconut milk keep gluten out.
- No pork: Carrots, coconut milk and water build the soup without pork.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Hashimoto's recipes, PCOS recipes, Anti-inflammatory recipes, Low-histamine recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, Diabetes recipes, High blood pressure recipes, Gluten-free recipes, Crohn’s and colitis recipes, Vegetarian recipes, Vegan recipes, Keto recipes, Low-GI recipes, Paleo recipes, One pan recipes, Gluten-free dairy-free recipes.