Description
Bright, delicate, easy, useful and a little unusual carrot soup with beans. So simple, but at the same time quite interesting.
Ingredients
-
Carrots
3 piece
-
Beans
200 g
-
Tomato paste
1 Tbsp
-
Turmeric
1 tsp
-
Lemon juice
1 Tbsp
-
Water
800 ml
-
Salt
-
Black pepper
-
Seasoning
0.5 tsp
-
Garlic
2 tooth
-
Bacon
4 slice
-
Olive oil
2 Tbsp
Cooking
Soak the beans for several hours in water, boil until tender, drain in a sieve (you can take canned beans, two standard banks. The fluid must be drained.)
Carrots to clear, cut small cubes, place them on a baking tray lined with baking paper. Season with salt and pepper, drizzle with olive oil. Bake in preheated to 200*C oven until tender (20-25 minutes)
Ready carrot into a saucepan, pour boiling water. Add the tomato paste, lemon juice, turmeric, chopped garlic, your favorite spices (I have savory, rosemary, oregano) and half boiled beans. Bring the soup to a boil and cook for 5 minutes. Season with salt and pepper.
Beat with a blender until puréed. Return the pot of soup on the stove (if the soup seem too thick, add a little water)
Add the remaining whole beans and heat the soup for another couple minutes.
Bacon fry in a dry pan, chop and add to each bowl of soup (optional)
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.