During my period or on a flare day, the very last thing I want to do is stand in front of the stove cooking. I'm swollen, waddling, hormonal, bleeding way too much, and usually struggling to keep anything too heavy down. So I try to keep a few things in the freezer that I can easily eat and digest with zero effort and that Phil can put together for me when I'm completely useless beyond sleeping and waddling to the bathroom yet again. This roasted carrot soup is my go-to lunch most days as it's just as easy to make a single serving as a giant pot, it tastes amazing, and being low fodmap, it's easy on my body.
FYI - The spices in the recipe are to taste. Even though these are healing and anti-inflammatory spices, it won't help much if you overdo the turmeric to the point you can't stomach it.
And as always, be smart and safe! If you are allergic or sensitive to any ingredients, skip or replace them. If you take any medications and don't know if a spice or herb can interact poorly with it, ask your pharmacist or doctor. I'm not a doctor, pharmacist or nutritionist and am not offering medical advice or services. This is just a recipe I turn to on my period and flare days.
Roasted Carrot Soup
I like making this with homemade chicken stock and add in a little shredded chicken for protein but it can easily be made with vegetable stock or broth and your favorite protein.
Makes 4 Servings
Roasted Carrots
1 pound carrots
Turmeric powder
Ground ginger
Ground cinnamon
Garlic powder
Onion powder
Ground cummin
Chili powder
Fresh ground black pepper
Sea salt
Olive oil
Soup
Roasted carrots from above
4 cups chicken/vegetable broth/stock
1 cup shredded chicken or protein of choice
Preheat oven to 425°F. Trim ends of carrots, rinse and pat dry. Place in roasting pan and coat with olive oil and spices. Spread into a single layer. Cook 20 minutes, giving the pan a shake halfway through to turn carrots. Allow to cool slightly then add to a blender with about a cup of stock and blend until smooth. Depending on your blender, you may need to vent it slightly to prevent a steam explosion. If you are freezing/storing this for later, you can let the carrots cool completely before pureeing them. Mix the carrots and remaining stock together, heat through if you are eating right away or skip if storing for later and split into 4 equal portions, topping with shredded chicken.
Reheat on the stove until hot for best healing vibes (because at least to me, everything tastes better reheated on the stove but I also use the microwave when I can't bear to be on my feet long enough to reheat it). A side of gluten free toasted pita bread, naan or cooked rice pairs great with this if you want to add a little more substance without adding anything heavy.
I like to store this in the freezer so I can pull it out as needed and not have to worry about a bunch of soup growing old in the fridge on days I sleep 20 hours.