1 tbsp vegetable oil

knob of fresh root ginger, grated

1 red chili, deseeded and chopped

1 tsp low FODMAP mild curry powder, plus extra

1kg carrots, trimmed and sliced

2 lemongrass stalks, bashed

2 strips orange zest

700ml low FODMAP vegetable stock

200ml lactose free cream


Heat the oil in a large pan with a lid. Tip in the  ginger and chili, then cook for 3-5 mins until soft.

Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.

Give the lactose free cream a shake, then pour most of it into the pan along with the vegetable stock.

Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft.

Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth.

Ladle into bowls and top with a swirl of reserved lactose free cream and an extra sprinkling of curry powder, if you like.

Recipe adapted from: Good Food

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