Ingredients

Steps

• Roughly chop the carrot, onion, and potato.
• Grate the tomato halves to extract pulp and discard the skin.
• Heat oil in a saucepan and fry carrots and onions for 5 minutes.
• Add the tomatoes and potatoes to the pan.
• Cover with water or stock and simmer for 10 minutes until potatoes are tender.
• Add the salad leaves and cook for 3 minutes until wilted.
• Season with salt, pepper, and curry powder if desired.
• Blend the soup until smooth using a stick blender.
• Stir in the hummus if using and adjust seasoning.
• Fry the bread slices and serve alongside the soup.