Method
Roughly chop the carrot, onion and potato. Cut the tomato plants in two and rub the cut-side on the coarse cheese grater to obtain the pulp, and then leave your skin behind.
Heat just a little oil or butter inside a medium saucepan on the medium heat. Fry lightly before the onion and carrot begin to soften (about a few minutes). Add some tomato plants and so the potato pieces.
Just cover with plain water or stock. Provide a simmer and simmering before the taters are tender (about ten minutes).
Next, add some bag of salad and prepare for an additional 2-3 minutes, until wilted. Season along with some pepper and salt. Give a good pinch of curry powder if you want.
Blend the soup, in both the saucepan utilizing a stick blender, or transfer to some blender. Blend until fairly smooth (some texture is okay) - then go back to the pan.
Stir the hummus (if using) lightly in to the soup. Taste and increase the pepper and salt if needed.
For everyone, fry the bread gently and serve using the soup. Enjoy!