Low Sodium Scallion Carrot Ginger Soup

Total time50 min

Prep time15 min

Cook time35 min

This vibrant, velvety soup gets its warmth from fresh ginger, turmeric, and cumin, all bloomed in garlic-infused oil until deeply fragrant. Sweet carrots simmer low and slow until fork-tender, then puree into a silky base rounded out with rich, full-fat coconut milk. A finishing squeeze of lime juice brightens every spoonful, while sliced scallion greens add a fresh, savory bite on top. It's a comforting, nourishing bowl that comes together in one pot with minimal fuss and maximum flavor. This one is an easy, satisfying choice for anyone following a low-sodium or added-salt-free way of eating.

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Ingredients

4 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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½ cup scallion greens, thinly sliced (green tops only)
2 lbs carrots, peeled and cut into 1-inch pieces
1 tbsp fresh ginger, peeled and finely grated
½ tsp ground turmeric
¼ tsp ground cumin
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1–2 tsp fresh lime juice

For serving

2 tbsp scallion greens, thinly sliced (optional)
1–2 tsp garlic-infused oil, for drizzling (optional)

Instructions

1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
2
Add the carrots, grated ginger, turmeric, and cumin. Stir to coat the carrots in the oil and spices, and cook for 2 minutes until the spices are fragrant.

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