Add the remaining ingredients then fill the empty tin of tomatoes with water and add to the pan
Simmer gently for 10-15 minutes until the carrots are soft (depending on how small they've been cut) then liquidise the soup with a hand blender
If it looks too thick, add a bit more water and then check the seasoning (it may not need any additional salt as the Worcestershire sauce is quite salty)
Serve with a drizzle of olive oil, freshly ground black pepper and a few drops of Worcestershire sauce
Any leftovers could be frozen
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-tomato-and-carrot-soup/