Carrot Soup 2 Recipe | Nutritional Therapy for IBD

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Recipes

Carrot Soup 2

Prep:

Cook:

2-4 servings

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Ingredients

1 medium onion

½ TBSP ghee

3 cups carrots, ends trimmed and chopped into small rounds

1 cup hot water + 1 TBSP

1 cup soup stock (see Chicken Soup or Mom's Vegetarian Stock in Related Recipes)*

salt and black pepper to taste

optional: fresh chives

1 medium onion

½ TBSP (8 ml;7 grams) ghee

390 grams carrots, ends trimmed and chopped into small rounds

240 ml hot water + 1 TBSP (15 ml)

240 ml soup stock (see Chicken Soup or Mom's Vegetarian Stock in Related Recipes)*

salt and black pepper to taste

optional: fresh chives

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

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Applicances

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Disease state

Recipe PDF

Instructions

In a soup pot, over medium heat, fry the onions in the ghee.
Once they are browned, add in the carrots and let them sauté together with the 1 TBSP water (so that it is not too dry) for about 3-5 minutes.
Next, add in the chicken stock and 1 cup (240 ml) hot water.
Add in the salt and pepper at this point.
Simmer everything together for 20-30 minutes or until the carrots are cooked through.
When the soup has cooled down, blend it until it reaches a smooth consistency.
When serving, you can garnish each soup bowl with a sprinkling of fresh chopped chives.

Nutritional Info

Storage

Notes

*If following a vegetarian diet, use vegetable stock Soups such as this one bring a vibrant orange color to the table, but also serves up the goodness of its embedded vitamins in spoonfuls.

This recipe was originally published in

The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate Diet

Used with permission from

SCD Recipe