We’ve all had pumpkin, pea & ham, and vegetable soup, but have you tried spiced carrot soup? Bursting with sweet and spicy notes, it will quickly make it’s way to the top of your soup list.
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Ingredients
Method
1.Heat the butter in a large saucepan and add the onion, celery and spices. Cook, stirring, over medium heat, for 5 minutes or onion has softened and spices are fragrant.
2.Add the carrots, stock and 500ml water; bring to the boil then reduce the heat to medium, cook, covered loosely, for 25 minutes or until the carrot is soft. Remove from the heat and cool a little. Blend until smooth. Return to the saucepan and warm over a low heat.
3.Meanwhile, preheat the oven to 180C (160C fan-forced). Place the tortillas on two baking trays and brush with oil. Sprinkle with the paprika and parmesan; bake until crisp. Cut into rough triangles.
4.Serve soup with the parmesan crisps, sour cream and coriander.
Soup suitable to freeze and microwave.
Note
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