Spiced carrot soup with parmesan crisps

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.

  • 40 mins cooking
  • Serves 4
  • Print


Spiced carrot soup with parmesan crisps
  • 20 g butter
  • 1 large (200g) onion, chopped
  • 1 celery stick, sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 kg carrots, chopped
  • 1 litre (4 cups) vegetable stock
  • 4 multi-grain tortillas
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sweet paprika
  • 1/2 cup (40g) finely grated parmesan
  • 2 tablespoons light sour cream
  • Coriander leaves to serve


Spiced carrot soup with parmesan crisps
  • 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.

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