Low Fodmap Carrot and Sweet Potato Soup

I've recently come across the spice Asafoetida and thought I would try it in some dishes as a replacement to the onion flavour.  It seems to work really well and my family have no idea that there is anything amiss...like onions... in any of the meals I've made using it. This yummy Low Fodmap Roasted Carrot and Sweet Potato Soup is just one such example!

This recipe is so easy to make and you can add lactose free cream to it if you wish to make it a bit richer/thicker. It's a perfect Autumnal warmer.

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Roasted Carrot and Sweet Potato Soup

by October-27-2016

Ingredients

• 2 and a half large Sweet Potatoes (peeled and roughly chopped into chunky pieces)
• 2 large ones Carrots (peeled and chopped into chunky pieces)
• Half a teaspoon Asafoetida
• 3 tablespoons Garlic oil
• 1 litre Chicken Stock
• To season Salt and Pepper

Instructions

1. Heat the oven to 200 degrees (fan). Chop up the Carrots and Sweet Potato and place in a baking tray with 2 tablespoons of Garlic Oil and season with salt and pepper. Roast for 30 minutes stirring/moving the vegetables half way to make sure they are all covered in a bit of oil and cooked evenly.2. Whilst the Carrots and Sweet Potato are roasting, place 1 tablespoon of garlic oil in a saucepan and add half a teaspoon of Asafoetida and cook for 30 seconds. Add 1 litre of gluten free chicken stock, bring to the boil then simmer and cook for 5 minutes.3. Once the vegetables are cooked, take them out of the oven and add them to the stock. Let them simmer for a couple of minutes with the liquid then place the vegetable mixture into a blender and whizz until smooth. Return the soup to the saucepan and season. Finally heat and serve!

Details

Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Yield: 4