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Carrot, Tomato & Coconut Soup

Ingredients

  • 1 kg Carrots (approximately 10 carrots)
  • 4 Tomatoes
  • 1 tbsp Garlic-infused oil
  • 1 Stock cube (I use masses 7 Low FODMAP stock cubes)
  • 400 ml Coconut milk
  • Green tips of spring onions

Instructions

  • Pre-heat the oven to 180 degrees. Peel and chop the carrots, season with salt and pepper and drizzle with garlic-infused oil.
  • Add the tomatoes sliced into quarters. Roast for 40 minutes.
  • Put the coconut milk and stock cube dissolved in 100ml boiling water into a food processor with the green tips of a spring onion.
  • Add the carrot and tomato and blitz until smooth. Transfer to a saucepan and heat gently until warmed through. Add spices at this point if you wish.
  • Serve with crusty bread or croutons.