Curried carrot soup with cumin tortilla snaps recipe
A spiced curried carrot soup that works perfectly with these cumin tortilla snaps. A proper winter warmer for those cold evenings.
See method- Serves 4
- 5 mins to prepare and 45 mins to cook
- 317 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 large onion, sliced
- 1 tsp ground cumin
- 1 tbsp mild curry powder
- 750g carrots, peeled and chopped
- 1 ltr reduced-salt veg stock
For the snaps
- 4 tortilla wraps
- 1 tbsp olive oil
- 1 garlic clove, cut in half
- 2 tsp ground cumin
Each serving contains
- Energy
- 1330kJ 317.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 2.2g
- Sugars
- 18g
of the Reference intake
Carbohydrate 58.7gProtein 7.5gFibre 10.6g
Method
- Heat the oil in a large pan and cook the onions for 5 mins until softened. Stir in the cumin and curry powder and cook for another min. Add the carrots and the stock, turn up the heat and bring to the boil, then simmer with the lid half on for 25-30 mins. Remove from the heat and blend to a purée. Season to taste.
- While the soup is cooking, make the snaps. Preheat the oven to gas 3, 170°C, fan 150°C. On one side of each tortilla, rub over the garlic and oil, then sprinkle over some cumin and a little salt. Put them directly on the oven shelf and bake for 15 mins until crisp. Cool a little, then snap into large shards. Serve with the soup.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
