An enamel bowl is filled with low fodmap curried vegetable soup. A dollop of coconut cream sits on top and a soup spoon rests to the right-hand side.

Vegetables, coconut milk and a dash of curry powder make this delicious curried vegetable soup suitable for those following a low FODMAP diet.

Low FODMAP Curried Vegetable Soup

Recipe Cara Boatswain | Photograph by Brandee Meier
Prep Time 10 minutes
Cook Time 25 minutes
Course Dinner, Main Course
Servings 8


  • 1 tablespoon garlic-infused olive oil
  • 2 teaspoons curry powder ensure gluten-free
  • 1 teaspoon ground turmeric
  • 2 medium tomatoes roughly chopped
  • 3 medium carrots peeled and roughly chopped
  • 1 medium parsnip peeled and roughly chopped
  • 3 large potatoes peeled and roughly chopped
  • 300 g peeled and roughly chopped Japanese pumpkin
  • 1 L low FODMAP vegetable stock
  • 2 cups water
  • ½ cup UHT coconut milk


  • Heat oil, curry powder and turmeric in a large saucepan over medium heat. Cook, stirring, for 1 minute or until fragrant. Add tomatoes and cook for 2 minutes, or until tomatoes being to break down. Add remaining vegetables and stir to coat in spices.
  • Add stock and water and cover saucepan. Bring to a boil, then reduce the heat to a steady simmer. Cook for
  • 20 minutes, or until vegetables are cooked through. Use a stick blender to purée soup until smooth. Add coconut milk and stir to combine. Season to taste.
  • Divide soup between serving bowls and serve.
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