A low FODMAP version of a classic carrot and coriander soup.
Ingredients
1 tbsp
Olive Oil, Extra Virgin
4 green onion (stem)
Green onion
(Green tops ONLY; roughly chopped)
2 tsp
Coriander, ground
(heaped)
1 tbsp
Tomato puree, canned
4 medium
Carrots
(peeled and diced)
600 ml
Water
(boiling)
dash
Salt and pepper
1 bunch
Cilantro (coriander)
(fresh)
2 tbsp
Olive Oil, Extra Virgin
pinch
Salt and pepper
Instructions
Heat the olive oil in a medium pan and gently sauté the spring onion tops for a couple of minutes
Add the ground coriander, tomato purée, chopped carrots and any coriander stalks from the bunch of fresh coriander, stir then pour in the boiling water and simmer gently for approximately 15 minutes until the carrots are soft
Blend the soup to a smooth purée using a hand blender and season with salt and pepper to taste
Meanwhile chop the remaining coriander leaves and use a mortar and pestle to grind the leaves, olive oil, salt and pepper to a thin paste
Ladle the soup into bowls and serve with a generous drizzle of coriander oil
