Mains, Soup, Starters, Vegan, Vegetarian

Carrot & Butter Bean Soup

Cooking method:

Standard
  • Prep time: 2 mins
  • Total time: 45 mins
  • Skill easy
  • Serves 4 people

Carrot & Butter Bean Soup

I love adding butter beans to soup as it gives them the perfect thick and creamy texture! This super simple gluten free recipe can also be made low FODMAP if you opt for the miso paste

Ingredients

  • 400g tin Butterbeans (drained)
  • 1 Red pepper
  • 2 tbsp Fresh chives, chopped
  • 1 Stock cube
  • 350g Peeled carrots
  • 1 tsp Ground turmeric
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 500ml Cold water
  • 1/2 tbso Cider vinegar
  • 1/2 tbsp Tamari
  • 50g Mixed seeds
  • 1 tbsp Tamari
  • 1 tsp Garlic infused oil
  • Dried chilli flakes

Cooking mode

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Method

  • Step 1

    Roughly chop the pepper and carrots, add them to your soup maker jug along with the butterbeans, chives, stock, turmeric, paprika, cumin and water

  • Step 2

    Set your soup maker to the ‘cook – smooth soup’ option which will cook and blend the soup in 30 minutes

  • Step 3

    Once cooked, add the vinegar and ½ tbsp of tamari to the soup and pulse 3 times

  • Step 4

    Preheat the oven to 150c and line a tray with baking paper

  • Step 5

    Mix the seeds together with the tamari and oil then spread them out on the tray

  • Step 6

    Roast the seeds for 12 minutes then allow them to cool

  • Step 7

    Serve the soup with the roasted seeds and chilli flakes sprinkled on top