Pumpkin and Carrot Soup: Low-FODMAP, Gentle for SIBO

With ingredients like pumpkin, carrot, and gentle spices, it’s both nourishing and SIBO-friendly.

Ingredients:

• 2 cups diced pumpkin

• 2 carrots, sliced

• 1 tablespoon olive oil

• 4 cups vegetable broth (low-FODMAP)

• 1 teaspoon fresh ginger, grated

• 1 teaspoon turmeric (optional)

• Salt to taste

• A splash of coconut milk (optional, lactose-free)
  
  

Instructions:

1. In a pot, heat the olive oil and sauté the pumpkin and carrot for about 5 minutes.

2. Add the vegetable broth, ginger, and turmeric, then simmer on medium heat until the vegetables are soft (about 20 minutes).

3. Remove from heat and blend with an immersion blender until smooth.

4. Add a splash of coconut milk if you’d like a creamier texture.

5. Serve warm, garnished with a bit of parsley or a drizzle of olive oil.

This soup is ideal for the elimination phase since it’s low in fermentable ingredients but full of nutrients.
Will you try this low-FODMAP soup? Leave a comment and tell me how you adapted it—I’d love to hear your version!