150g/5½oz lactose free unsalted butter
150g/5½oz potato, diced
1 tbsp garlic infused oil
500g/1lb 2oz carrots, peeled and chopped into small pieces
1 tsp cumin seeds
½ tsp low FODMAP curry powder
300ml/½ pint low FODMAP vegetable stock
1 bouquet garni
1 tbsp chopped fresh coriander, to serve
Melt the lactose free butter in a saucepan and sweat the potato and carrots, with a pinch of salt, for 5-6 minutes, or until softened.
Meanwhile toast the cumin seeds in a dry frying pan until fragrant.
Add the toasted cumin seeds and low FODMAP curry powder to the vegetables and cook a further 2-3 minutes.
Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil. Reduce to a simmer and cook for 30 minutes.
Remove the bouquet garni, then blend the soup in a blender until smooth.
Pass through a sieve into a clean saucepan and season to taste with salt and freshly ground black pepper.
To serve, ladle the soup in serving bowls and sprinkle with chopped fresh coriander.
Recipe adapted from: Good Food