Carrot and Butter Bean Soup

Carrot-and-Butter-Bean-Soup-2

A really tasty and comforting soup, thats easy to make. Blender is necessary. I adapted this soup from a recipe at Ocado.

Ingredients

  • 4 large carrots, peeled and cut
  • 2 tbsp extra virgin olive oil
  • 1 large garlic clove, peeled and grated
  • 1 large red onion, peeled and chopped
  • 1 large leek, trimmed and sliced
  • 2 pints vegetable stock, homemade or yeast-free stock cube
  • 1 small potato, peeled and chopped
  • 2 tbsp tomato purée, citric acid-free only
  • 1 tbsp parsley, freshly chopped
  • 400g can butter beans, rinsed and drained (or dried beans, soaked then cooked)
  • 1 pinch sea salt
  • 1 pinch black pepper

Instructions

  1. Drain the beans in a colander and rinse thoroughly with cold, filtered water and set aside. I used dried beans that had been soaked for 7 hours then boiled for 60 minutes
  2. Peel and slice the carrots and leave them to one side
  3. In a large cooking pan with a lid, heat the oil
  4. On a medium heat, fry the garlic, onion and leek for about 5 minutes until soft, stirring regularly
  5. Add potato, tomato purée and carrots to the pan. Mix in well and cook for a few minutes
  6. Add stock
  7. Cover the pan and simmer for 15 – 20 minutes, stirring occasionally. Remove from heat
  8. When carrots and potatoes are soft, blend the soup mixture with a blender
  9. Add the parsley to the soup
  10. Finally, stir in the butter beans and warm through.
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One Comment Add yours

  1. Erinma Ochu says:

    Very tasty – looking forward to more for lunch!

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