Description
This creamy carrot butter bean soup is made with tahini, warm spices and bright strokes of lemon. This cosy vegan soup is rich in fibre + protein and will nourish you with each bite.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 brown/ yellow onion, chopped
- 750g carrots, peeled + chopped
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can butter beans, rinsed
- 5 cups vegetable stock
- 1/4 cup tahini
- Fresh lemon juice, to taste
Instructions
- Heat olive oil in a large pot over medium-high. Sauté the onion for 2-3 minutes, until slightly caramelised.
- Add the carrots and cook for a further 3 minutes, until slightly softened.
- Add the garlic, turmeric, coriander, salt, pepper, vegetable stock, butter beans and stir to combine. Reduce heat to low, cover, and simmer for 25 minutes.
- Remove the soup from heat and stir in tahini. Using an immersion blender or high speed blender, blend until smooth. Add lemon juice, adjust seasonings to taste.
- Serve in bowls with a drizzle of cream, sprinkle with sesame seeds and fresh coriander (cilantro). Enjoy!
Notes
- Store: Refrigerate leftover carrot butterbean soup in an airtight container for up to 5 days.
- Reheating: Warm on the stovetop over medium-low heat or in the microwave, stirring every 30 seconds until hot.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, dinner
- Method: Stovetop + blend
- Cuisine: Moroccan