Carrot Soup - Low FODMAP

• This is a large recipe and can easily be frozen -- or cut in half.
• I make my own coconut milk for this recipe.

2 pounds carrots, peeled, chopped into small chunks
1 pound parsnips, peeled, chopped into small chunks
2 inches ginger, peeled, diced
4 cups boiling water
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon dried savory (or other herb)
Salt to taste
Black pepper to taste
1 to 2 cups coconut milk (homemade or commercial)

• Place carrots, parsnips, ginger, water, turmeric, paprika, savory, salt and pepper in a pan. Simmer for 15-20 minutes or until vegetables are soft.
• Allow mixture to cool.
• If you make your own coconut milk, this is a good time to do so.
• Add coconut milk.
• Whirl in blender until smooth. Add water as needed to get everything to move in the blender. I added 3 to 4 cups of water to get the consistency right...maybe more.
• Serve hot in bowls.