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A serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 1/2 cup per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften at the edges, about 6–7 minutes.
Add the garlic, ginger, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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