Roasted carrot and pumpkin soup
600g peeled carrots, cut into 4 lengthwise
1 tablespoon of garlic infused olive oil
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
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.
(approximately per serving)
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.
2 thoughts on “Autumn thick warming roasted carrot and pumpkin soup, lactose free, milk free, egg free – vegeliscious!”
This is a terrific recipe.. great seasonings. I wish I like pumpkin… I wonder if sweet potato might works as well?
Sweet potato would work just as well I think, thanks for your comment!