Thai carrot soup with crispy tofu
- 1½ tablespoons garlic-infused olive oil
- 2 celery stalks, diced
- 1 tablespoon finely grated fresh ginger
- 1 long red chilli, deseeded, finely chopped, plus extra to serve (see tip)
- 1kg carrots, peeled, thinly sliced
- 1 large potato, peeled, chopped
- 3 cups reduced-salt, low-FODMAP chicken stock
- ½ cup reduced-fat coconut milk, plus extra to serve
- 250g firm tofu, drained, cut into 1½cm cubes
- 1 spring onion (green parts only for low-FODMAP) thinly sliced, to serve
1 Heat 2 teaspoons oil in a large saucepan over medium heat. Add celery and cook, stirring, for 3–4 minutes or until softened. Add ginger and chilli and cook, stirring, for 1 minute or until fragrant. Add carrot and potato and cook, stirring, for 2 minutes. Add stock and bring to the boil. Reduce heat to low and simmer, partially covered, for 20 minutes or until vegetables are very tender.
2 Remove pan from heat. Allow soup to cool slightly. Using a handheld blender, blend until smooth and creamy. Add coconut milk, stirring to combine.
3 Meanwhile, heat remaining oil in a large, non-stick frying pan over high heat. Add tofu and cook, turning occasionally, for 5–6 minutes or until golden and crisp. Divide soup among serving bowls. Drizzle with extra coconut milk, top with crispy tofu, then serve garnished with spring onion and extra chilli.
Red chilli is considered low-FODMAP but for some people can be a trigger for IBS symptoms, so leave it out if you’re unsure
Nutrition Info (per serve)
Total fat 14.1g
–Saturated fat 3.9g
Dietary fibre 12.6g
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