IBS Sano - Low FODMAP Recipes - Logo Background

Ingredients


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








Method


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

*We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Recipes Recipes Recipes Low FODMAP and Gluten Free Recipe - Curried carrot soup