A plant-based slow cooker soup, this Low FODMAP Carrot and Tomato Soup is a yummy option to warm up during these cold weather months.
Soup season is in full swing – at least in the Midwestern US. 🙂 So, I’ve been playing around with several low FODMAP soup recipes including today’s Low FODMAP Carrot and Tomato Soup. I love when you’re able to throw everything in a crockpot and just let it do its thing, which is definitely a plus of today’s recipe. Although the maple syrup is optional, I think it adds a nice sweet balance to this recipe, especially if your carrots aren’t garden-fresh sweet.
Low Fodmap Carrot and Tomato Soup
- Total Time: 4 hours 10 mins
- Yield: 4 1x
Description
A plant-based slow cooker soup, this Low FODMAP Carrot and Tomato Soup is a yummy option to warm up during these cold weather months.
Ingredients
Scale
- 4 medium carrots, peeled and cut into 1-inch chunks
- 1 (14.5 oz.) can diced tomatoes
- 1 cup canned full-fat coconut milk
- 1 Tbsp. ground turmeric
- 1 tsp. ground coriander
- 1 tsp. ground cumin
Optional Garnishes
- ¼ cup maple syrup, divided
- 4 tsp. coconut milk, divided
- 4 tsp. sesame seeds, divided
- Fresh cilantro, chopped
Instructions
- Place carrots, tomatoes, coconut milk, turmeric, coriander and cumin in a slow cooker. Cover and cook on low for 4 hours or until carrots are tender.
- Blend until smooth with an immersion blender (or carefully in batches using a blender). Serve warm with an optional 1 Tbsp. maple syrup, 1 tsp. coconut milk, 1 tsp. sesame seeds and fresh cilantro leaves.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Fusion
LINDSEY SMITH says
I’ve made a similar soup with just carrots and some onion infuzed oil. I haven’t tried it yet, it’s in the slow cooker. I added some chilli flakes and a cup of low fodmap veggie stock for a bit more flavor.
★★★★
Brittany says
This was so good and so easy! It was sweet enough without adding syrup. I used diced tomatoes without salt and only added a tiny pinch of salt. Way less sodium than canned soup and way better!
★★★★★
Em Schwartz, MS, RDN says
Thank you for sharing, Brittany!
BR says
Made it tonight! Delicious!
★★★★★
Emily says
Yay! So glad you liked it, BR! I appreciate you trying it out and sharing your feedback! Thank you!! 🙂
Alba Fernandez says
Hi!! Can you use coconut milk or coconut oil instead of canned coconut milk? thanks!!
Emily says
Hi Alba! You could try substituting 1 cup plain unsweetened coconut milk. It likely won’t be as thick or creamy, but it should have a similar flavor. 🙂
Raegan says
My new favorite soup! I had it with sourdough bread and it was delicious!
★★★★★
Emily says
Yay!! I am so glad you liked this soup Raegan!
lyn Blackmore says
HOw do I double this recipe to make several meals
Emily says
Hi Lyn, Great question! If you have a large slow cooker, you should be able to double all of the ingredients to make more servings for several meals.
Christine Treloar says
Yum! Could you please let us know instructions for cooking on the stovetop. TIA
Emily says
Thanks, Christine! I haven’t tried this recipe on the stove top yet. However, I think you could put all of the soup ingredients into a soup pot and bring to a boil before covering, reducing the heat (maybe to medium low?) and cooking until the carrots are tender (maybe 25-30 minutes?). You may need to add more liquid (water, low FODMAP broth, etc.). If you try it, let us know how it turns out!
Jess says
Exactly what i wanted to ask! I don’t own a slow cooker. Has anyone tried it since?