Monday, 11 June 2012

Curried Carrot Soup

I keep buying large amounts of carrots from the market, mostly because they are so cheap, 50p for 2lbs carrots or £1 for 5lbs! Crazy! But then of course I have to turn them into something! Mostly this has been soup. I made a Carrot, Ginger and Cumin Soup a while back but it wasn't all that great, this however was better and had a bit of a kick to it.

Curried Carrot Soup (from
(Serves 4)
(1 WW ProPoint per serving)

1 tbsp olive oil
1 large onion, sliced
1 tsp ground cumin
1 tbsp mild curry powder
750g carrots, peeled and chopped
1 litre veg stock

Heat the oil in a large pan and cook the onions for 5 minutes until softened. Stir in the cumin and curry powder and cook for another minute. 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 minutes. 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 minutes until crisp. Cool a little, then snap into large shards. Serve with the soup.

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