Sig’s Spicy Carrot and Butter Bean Soup

Carrots are a great source of beta-carotene, which is converted into vitamin A in the body and is essential for good vision.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Sig’s Spicy Carrot and Butter Bean Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Gluten free, Lunch, Soup, Vegan, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Carrots
• 400 gram Butter beans
• 1 medium Onion
• 2 clove Garlic cloves
• 1 piece Red chili pepper
• 1000 ml Vegetable stock
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika powder
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 handful Fresh coriander leaves

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sliced chili pepper. Cook for 5 minutes until softened.
2. Add the ground cumin, ground coriander, and paprika powder. Stir well to coat the vegetables with the spices.
3. Add the sliced carrots and butter beans to the pot. Pour in the vegetable stock and season with salt and black pepper.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the carrots are tender.
5. Use an immersion blender or a regular blender to puree the soup until smooth.
6. Serve the soup hot, garnished with fresh coriander leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 45g15%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.