- 500gms 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