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
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.
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.
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 Parmigiano Reggiano PDO; bake until crisp. Cut into rough triangles.
Serve soup with the tortilla and cheese crisps, sour cream and coriander.
Soup suitable to freeze and microwave.
Test Kitchen tip
The sponsorship of this recipe is funded by the European Union. Views and opinions expressed are, however, those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.
Parmigiano Reggiano PDO is a hard, grainy cow-milk cheese made in five provinces of Italy: Parma, Reggio Emilia, Modena, Mantova to the right of the Po River, and Bologna to the left of the Reno River. The curd for this cheese is salted in brine, then aged for a minimum of 12 months, with many wheels matured for 24, 36, or even 48 months or more, to develop a deeper, nuttier flavour and a firmer, more granular texture. This additive-free process celebrates a unique artisanal approach that is protected by EU PDO (Protected Designation of Origin) status.
You can spot authentic Parmigiano Reggiano PDO by its rind: genuine wheels are stamped all over with tiny dotted lettering that repeats “Parmigiano Reggiano,” along with the dairy’s registration number and the month and year of production.
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