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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

*We recommend the help  of a registered dietician
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Recipes Recipes Recipes Low FODMAP and Gluten Free Recipe - Curried carrot soup