1 tbsp olive oil
1 tbsp cumin
1/4 tsp cayenne pepper, or to taste
2 lbs. peeled carrots, chopped into 1/2" pieces or smaller
5 cups low FODMAP vegetable stock
2 cups lactose free milk
2 tsp sugar
Salt to taste
Lactose free cream
In a large stock pot add the carrots and vegetable stock, and bring the mixture to a boil.
Cover and cook for about 15 minutes, or until the carrots are very tender.
Working in several batches, process the mixture until smooth in a food processor or blender.
Return the soup to the pot and add in the lactose free milk and suagr, mixing until well combined.
Heat the soup until desired temperature and consistency.
Add salt to taste and serve hot, garnishing with parsley, lactose free cream, and a dash of cayenne if desired.
Recipe adapted from: Good Food