Carrot, Ginger and Caramelized Fennel Soup [Vegan, Sibo Phase 1]
Servings: 4
This is another vegan and Sibo Phase 1/Low FODMAP compliant recipe. I wanted to find meal options that would work for both me (the vegan) and my friend who is on the restricted diet phase of a Sibo diet. This is part of a series of vegan Sibo meal options.
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Ingredients
- 1 bulb fennel
- 1 tbs coconut oil
- 1 lb baby carrots
- 1 tbs grated ginger
- 1/4 tsp turmeric
- 1/4 tsp ground ginger
- 3 cups vegetable broth or stock
- 1/4 cup coconut milk
- chives for garnish
- salt and pepper
Instructions
- Start by roughly chopping your fennel into thick slices. Then add the coconut oil to the bottom of a saucepan and add the chopped fennel and a heavy pinch of salt and pepper. Let the fennel get brown and caramelized, about 10 minutes. Stir regularly so it doesn't burn.
- Once the fennel has caramelized, removed about 2/3 of it and set aside to garnish the soup. Add the carrots, spices and broth to the pan, and cover. Let it come to a low boil for about 30 minutes.
- After 30 min on the stove, turn off the heat and add the coconut milk. Then, using an immersion blender, blend the soup until it is completely smooth. This might take a few minutes for the carrots to be completely pureed but you definitely want it as smooth as you can. Add more salt, pepper and ginger (fresh or ground) to taste.
- Serve the soup garnished with the remaining caramelized fennel, fresh chives, and a drizzle of coconut milk.
