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Hello folks!
I hope I find you all well! Today I made this amazing carrot & butterbean soup…I’ve roasted the carrots in this recipe, it really brings the sweetness of the carrots out :) Give it a go!
Everything I used will be listed below,
-Cheryl x
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What I used (Serves 4-5)
* A splash of oil for frying
* 750g (26.4 oz) Carrots peeled and cut into chunks
* 1 Tablespoon ground cumin
* 1 Large onion, finely chopped
* 3-4 Garlic cloves, finely chopped
* 1 Teaspoon ginger powder
* 1/2 Teaspoon dried thyme
* 400g (14 oz) Tin of butter beans, rinsed
* 1.5 Litres (52.7 oz) Chicken or vegetable stock
* Salt & pepper to taste
* 1/2 Tablespoon fresh lemon juice (optional, but adds a nice sour kick!)
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