Carrot Soup with Walnut and Parmesan Croutons

Serves 4

500gr chopped carrots

1tbsp butter

1tsp medium curry powder

500ml vegetable stock

Croutons

Handful of walnuts chopped

20g grated parmesan

Heat the butter and toss in the carrots and stir to coat

Add the curry powder and cook with lid on over a low heat for 10 minutes

Add the stock and continue to cook until the carrots are cooked

Blend until smooth and silky

Meanwhile line a baking tray with parchment

Combine the walnuts and parmesan and add heaped tablespoons to the baking tray leaving room to spread

Bake at 180C for about 10 minutes until golden

Serve the soup with a crouton on top and a sprinkle of flat leaf parsley