Roast Carrot, Chicken and Coriander Soup

  • Carrot, Chicken and Coriander Soup500gms carrots
  • 1 tsp ground coriander (plus optionally half tspn Asafoetida)
  • 1tbsp olive oil (or optionally garlic oil)
  • 1.5 litres chicken stock*
  • 200gms cooked chicken scraps
  • large bunch fresh coriander, roughly chopped
  • salt and freshly ground black pepper

1. Cut the carrots into 2cm pieces, coat with the olive oil and sprinkle with the coriander then roast in a shallow pan in a 200°C oven until soft and slightly browned. I like to do this when I am roasting a chicken to save on oven energy.

2. Put the roasted carrots into a large pan with the stock* and add most of the chopped fresh coriander (reserving some for serving garnish).

3. Bring to the boil, cool for a bit and then liquidise.

4. Add the chicken meat and simmer for a few minutes.

5. Garnish with the retained fresh coriander to serve. (I double this and freeze for later)

* Stock: You can of course leave out the chicken and use vegetable stock. Also, if you roast the carrots with a chicken, I have a roast dinner, then strip the carcass of meat reserving bigger meatier slices for another meal and reserving the smaller ‘scraps’ for this soup. I then pressure the carcase to within an inch of existence to get the chicken stock,  I try to remove as much of the fat as I can (sometimes reserving that for roasting the next chicken).

FODMAPS: All pretty FODMAPS safe.  Most recipes for this soup would call for onion. Asafoetida is a yellow indian spice that can add an onion’ish taste. Also Garlic oil can be a tasty FODMAPS safe addition


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