1 stalk celery, finely chopped
1 tbsp rapeseed oil
2 tbsp coarsely grated ginger
½ tsp ground nutmeg
850ml low FODMAP vegetable stock
500g carrot (preferably organic), sliced
400g cooked potato
Heat the oil in a large pan, add the celery, ginger and garlic infused oil, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
Pour in the stock, add the carrots, potatoes and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling.
Recipe adapted from: Good Food