Low FODMAP Carrot and Coriander soup

by Emma

I really love soup. It’s so easy, so versatile and you can shove a load of veggies and spices in and get a ton of nutrients and minerals in one low fat meal. I hate however, that I can no long buy any store made version – even the healthier, cleaner ones, because they all contain onion and/or garlic!

This recipe from Karina at the Gluten-Free Goddess is one I use so often (I just switch the curry powder for coriander powder because I am yet to find a suitable low FODMAP brand).  I love serving mine with lactose free cream cheese, adding in parsnips every now and then or using almond or coconut milk to make it a bit creamier. Go wild. The possibilities are endless.

You need only:

– 2 lbs. organic carrots, trimmed, peeled, chopped

– cold fresh water

– sea salt, to taste

– good shake of cumin powder

– good shake of coriander powder

 To make:

1. Toss the chopped carrots into a soup pot and add just enough cold water to cover them before seasoning with sea salt and a dash or two of coriander or cumin
2. Cover and bring to a boil; lower the heat and simmer until the carrots are very tender (about 20 mins). Add a bit more water if you need it
 3. Puree the soup with blender/smoothie maker until the carrots are blended and the soup is silky smooth. Then gently heat it through!
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