Roast Carrot and Butter Bean Soup
Servings: 6
Ingredients
- 1 kg carrots, peeled and roughly chopped
- 3 sticks celery, finely chopped
- 1 large brown onion, finely chopped
- 2 tbsp olive oil
- 5 cups vegetable stock
- 3 cloves of garlic, minced
- 1/4 cup tahini
- 2 cans butter beans, drained and rinsed approximately 800g
- 2 tsp turmeric
- salt and pepper, to season
- 1/2 lemon, juiced
Instructions
- Preheat oven to 180 degrees C. Line a baking tray with baking paper.
- Toss carrots in 1 tbsp of the olive oil, season with a little salt and roast for 40 minutes, turning halfway through.
- About 10 minutes before the carrots are done, preheat the remaining olive oil in a large saucepan over medium heat.
- Add the celery and onion and cook until translucent (around 4-5 mins). Add the minced garlic, turmeric and cook off for about 1 minute. Season with salt and pepper.
- Add the roasted carrots, butter beans and stock. Bring to the bioil, reduce heat and simmer for 30 minutes.
- 5 minutes before the end, add the tahini and stir to combine. Adjust seasoning if necessary.
- Turn off the heat and add the lemon juice. If you like a smooth texture use a stick blender until the soup is creamy. For a more rustic texture use a potato masher.
- Serve and top with herbs of your choice. Parsley, basil or coriander works well.