Curried carrot soup with cumin tortilla snaps recipe

5 mins to prepare and 45 mins to cook


  • 1tbsp olive oil

  • 1 large onion, sliced

  • 1tsp ground cumin

  • 1tbsp mild curry powder

  • 750g (1?lb) carrots, peeled and chopped

  • 1 litre (1?pt) reduced-salt veg stock

    • For the snaps
    • 4 tortilla wraps

    • 1 garlic clove, cut in half

    • 1tbsp olive oil

    • 2tsp ground cumin

    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 pure. 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.

    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.


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