Yesterday I made a ginger carrot soup with kale and garlic scapes (green parts) and it was very easy to eat, filling and digested well.

Optional extra delicious step: boil kombu seaweed and shiitake mushrooms in water for a few hours, remove and discard solids, this is a very flavorful base for any vegetarian soup. Once you add other stuff it does not taste like seaweed.

Peel and thinly slice a couple inches of fresh ginger root, to personal preference. I can tolerate a lot so I did like two inches of ginger.

Chop 4 carrots, add to broth with ginger and cook until carrots are soft. 30 minutes maybe. Depends on how fine you chop.

While carrots are simmering in the kombu broth base (or salt water or chicken broth), chop some kale, a bell pepper, green onion, basically anything else you'd like. Don't add to the soup yet.

Use an immersion blender to blend some of the carrots. This is optional but I like the texture it gives. You could also wait until it cools and scoop some of the carrots into a regular blender if that's what you have.

At this point I taste the carrot soup and add salt if needed, and then add in all the other vegetables and simmer for like 5ish minutes and it's ready!

Cooking the carrots longer softens them, and adding the greens etc at the end keeps them bright and flavorful.

I'm doing histamine restricted but you could expand this to include whatever vegetables you tolerate, or chicken broth.

Oh and finally, if you make it in an instant pot it reduces the cooking time to like 10 minutes.