Two amateur cooks explore the world of cooking for a Crohn's and Colitis diet

When Marnina does not eat well one day or feels her stomach “chugging,” she will often resort to an extra low-residue, low-fiber diet until she feels better.  Soups often satisfy both of these requirements, especially soups that consist of pureed low-fiber veggies.  Dietary fiber, which is found in plant foods, cannot be digested, and residue is the undigested part of plants that contribute to stool. By limiting the amount of fiber and residue, Marnina is reducing the amount of food that passes through her large intestine, which reduces the number of times she needs to run to the bathroom, and reduces abdominal pain.  If Marnina wants to eat veggies while she is not feeling well, she makes a special effort to consume only very well cooked vegetables, pureed vegetables, or soups.

Last weekend, after the first couple of days of the Jewish holiday of Sukkot (and after consuming lots of food), Marnina was on “the edge” as she calls it. If she challenged her GI system with anything too high-fiber or high-residue or over-ate, she would fall off that edge and begin to experience irritation and pain, and she would feel the effects of her inflamed GI system.  Therefore, we decided to make a comforting soup that would soothe her intestines.  We chose a carrot soup that contains some potatoes, parsnip, an onion, and some spices.  While this was not the ideal soup for Marnina (chicken broth soup might have been a better choice), it is still easy to digest, full of nutrients, and tasty.  In addition, compared to some other veggies, carrots are a relatively low-fiber food.  They are much easier to break down when they are cooked, and even easier to digest when they are pureed. The soup also provides some water, which was necessary for Marnina in case she was dehydrated from her multiple trips to the bathroom.

We enjoy soups that are not completely smooth because we like the texture of slightly chunky soup.  Therefore, we pureed the cooked mixture until we saw small bits of veggies.  Also, we let our creative whims take control of us during the seasoning process.  We threw in some extra garam masala, and added curry powder and grated ginger.  Feel free to throw in any spices that you can tolerate.

I Be a fooDie is delving deeper into the world of soups. Stay tuned for upcoming blogposts!

Pictures and recipe below:

A veggie graveyard

Boiling the veggies until tender. We cut the carrots and parsnip smaller than the potatoes and onion because they take longer to tenderize.

Pureed but still slightly chunky soup


6 large carrots
4 medium potatoes
1 parnship
1 onion
1 l water
1 tsp ginger garlic paste (we substituted with ground ginger and minced garlic)
1/4 tsp garam masala (we put in 1 tsp garam masala)
(we added 1 tsp curry powder and 1/2 tsp grated ginger)
olive oil
salt and pepper to taste
sour cream (optional) to serve


1. Peel the veggies, chop them coarsely and boil them in the pressure cooker. Done in 5 minutes. (We coarsely chopped the veggies and boiled them for 8-10 minutes until tender)

2. Turn off the heat and open the cooker, add the olive oil and the rest of the spices. Use a hand mixer to turn the soup into a cream. (We slightly pureed the tender veggies in a food processor and then added some olive oil and the spices)

3. Add the sour cream (optional).

Adapted from:

Comments on: "Carrot Soup for the Soul…and Stomach!" (1)

  1. Nice simple recipe– and gluten free. Love the Indian spices.
    Always awesome to read a food blog where the word “stool” is used. Very untraditional– that’s why I like it!
    Nice job, guys.

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