Autumn thick warming roasted carrot and pumpkin soup, lactose free, milk free, egg free – vegeliscious!

Roasted carrot and pumpkin soup

600g peeled carrots, cut into 4 lengthwise

500g pumpkin

1 tablespoon of garlic infused olive oil

1 teaspoon of turmeric

1 teaspoon of cumin

1 teaspoon of coriander

1 teaspoon of ground ginger

1.2 litres of water

small bunch of coriander leaves (depends how much you like the taste.)

Salt & pepper

coriander leaves and nigella seeds to serve

Method

Peel and slice carrots and pumpkin and place in a roasting tin, pour in the olive oil and coat the vegetables well. Sprinkle on spices and mix well.

Roast till the vegetables are soft in texture.

Place in a food processor or blender, add the other ingredients and blend well.

Warm the soup again then serve with a sprinkling of nigella seeds and coriander leaves.

Serves 6

(approximately per serving)

Kcal 67

Protein 1.2

Fat 2.9

Carbohydrate 9.0

Fibre 2.8

There is some debate as to whether pumpkin is safe for the FODMAP diet – it contains mannitol – amount varies on where it is grown, the one I used was grown within 10 miles of home. If you have problems with pumpkin, or are on a FODMAP exclusion you could replace the pumpkin with more carrot and this should work just as well.

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