Low FODMAP Roasted Carrot Tahini Soup

Name: Low FODMAP Roasted Carrot Tahini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ pounds (680 g) trimmed carrots, (peeled, cut into small chunks); ½ cup (32 g) roughly chopped scallions, (green parts only); ¼ cup (15 g) roughly chopped leek bulb; 2 tablespoons Low FODMAP Garlic-Infused Oil, (made with olive oil, purchased or homemade); Kosher salt; Freshly ground black pepper; 4 cups (960 ml) low FODMAP Vegetable Broth, (purchased or homemade, divided); ½ cup (120 ml) well-stirred coconut milk (or coconut cream); ⅓ cup (75 ml) well-stirred tahini, (such as Soom brand); ¼ teaspoon ground coriander; ¼ teaspoon curry powder; ¼ teaspoon ground ginger; ⅛ teaspoon ground cardamom; ⅛ teaspoon ground turmeric; 1 tablespoon lime juice; Raw or toasted hulled pumpkin seeds, (optional)

Instructions

Prep:10minCook:20min

We are big soup fans around here, and when they are easy it's even better! Most of the work for this Low FODMAP Roasted Carrot Tahini Soup takes place in the oven, and then a quick buzz in the blender. Roasting the carrots in a high heat oven caramelizes the sugars and gives this soup a richness and depth of flavor that you would not get otherwise. I do know people who take a shortcut and boil the carrots, but I encourage you to try the roasting. The tahini and spices are unexpected, and this soup will warm you up on a cold day. It also happens to be vegan.Low FODMAP Serving Size Info: Makes about 6 cups (1.4 L); 4 servings (1 ½ cups/350 ml each)

Updated at: Thu, 20 Mar 2025 19:58:36 GMT