Comforting Carrot, Cumin & Cannellini Bean Soup

simple soup

Today is one of those very British days – it’s all about the weather! I am playing hokey-cokey with my laundry; “in, out, in, out, shake it all about…”

Thus I have been craving some cosy, comforting soup; one you know where you are with it, no surprises hidden away. This carrot and all things “C” soup is just the ticket – you can smell exactly what you are getting and it is thick and luxurious thanks to the cannelloni beans.

Comforting Carrot, Cumin & Cannellini Bean Soup – Ingredients

coconut oil, cumin seeds, cayenne pepper (ground), cinnamon, ginger root, cloves of garlic, carrots, celery, cannelloni beans, swiss bullion, water, tomato paste

tasty base!

Comforting Carrot, Cumin & Cannellini Bean Soup – Process

  • Place an oversized pan on a low flame and add:
    • 2 Tbs coconut oil
    • 3 tsp cumin seeds
    • ¾ tsp ground cayenne pepper
    • 1 tsp cinnamon
    • 2cm³ chopped ginger root
    • 2 crushed cloves of garlic
  • Slowly heat up, once the oil is melted and spices are emitting their smell add:
    • 600g carrots (7-8 medium sized) – topped & tailed and sliced
    • 2 celery sticks chopped
      fresh veg
      fresh veg
  • Stir until covered in spice, cover pan with lid and allow to simmer for about 5 minutes
  • Add
    • 1 tin of drained and rinsed cannellini beans
    • 1½ Tbs swiss bullion
  • Stir until covered with spice, allow to sweat until the spices start to stick on the base of the pan – immediately add:
    • 1 Ltr water
    • 2 Tbs tomato paste
  • Stir in
  • Cover with a lid and leave to heat up to a boil for about half an hour
  • When all the veg are loosing their bite it’s time to blitz the lot in a liquidiser
  • Then serve it – great with a sprinkling of fired onions over the top, or a dollop of dairy-free coconut yogurt.
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