This Tomato and Carrot soup was invented because on one of my days off recently I noticed that the back of my fridge was frozen over. I turned the thermostat down slightly and didn’t give it a lot more thought until the following week when I started noticing that the fridge had begun to freeze everything that was sitting remotely near the back of the fridge. I then realised that I needed a new fridge. The problem was, I hadn’t long done a decent-sized food shop, so my fridge was filled with frozen fresh vegetables that I certainly wasn’t going to throw out! Instead, I popped the frozen vegetables in my freezer and within a few days this soup recipe was born.
Although I could have used these tomatoes in a ragù for pasta or in a curry I had the urge to make a nice light Tomato and Carrot soup instead. I paired the tomatoes with a couple of thinly sliced carrots and a couple of low FODMAP stock cubes and a very delicious and warming soup was created. It’s just the ticket on these cooler days when you need something for lunch that’s going to heat you up from the inside.
This Tomato and Carrot soup works so well because the natural inherent sweetness of the carrots and the zingy, slightly tart, tang of the fresh tomatoes complement each other really well and they are only enhanced by the inclusion of the fresh thyme leaves. It’s quite frankly one of my favourite homemade soups!
8 common tomatoes (diced)
2 large carrots (peeled and thinly sliced)
1 tsp fresh thyme leaves
2 low FODMAP vegetable stock cubes (I use 2 tsps of Casa de Sante’s low FODMAP Vegetable Stock Powder)
300-500ml boiling water (depending on how thick you want your soup)
Place your prepared vegetables, stock cubes, thyme and boiling water in a large saucepan and bring it to the boil.
Simmer your soup for 10-15 mins until the carrots are soft.