Low FODMAP Carrot and Cumin Soup


1 T. olive oil

1 T. cumin

1/4 t.-1/2 t. cayenne pepper, or to taste

2 lbs. peeled carrots, chopped into 1/2" pieces or smaller

5 cups vegetable stock

2 cups plain almond/rice milk

2 T. agave nectar or sugar

Salt to taste

Parsley, for garnishing


1. In a large stock pot add the carrots and vegetable stock, and bring the mixture to a boil. Cover and cook for about 15 minutes, or until the carrots are very tender.

2. Working in several batches, process the mixture until smooth in a food processor or blender. Return the soup to the pot and add in the almond/ric milk and agave nectar (or sugar), mixing until well combined. Heat the soup until desired temperature and consistency. Add salt to taste and serve hot, garnishing with parsley and a dash of cayenne if desired.


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Low FODMAP Vegetarian Soup Recipes