This carrot and butterbean soup is thick and nutrifying, just perfect for a cold day!
These quantities make about 6 bowls, adjust as needed.
Carrot and Butterbean Soup Ingredients
- 1 tablespoon of sunflower oil
- 1 onion, chopped
- 4 cloves of garlic, chopped
- about 8 large to medium carrots, scraped and cut up into chunks
- 1 tin of cooked butter beans (large limas), about 400g
- 2 pints/4 cups/1200ml of water approx
- a little salt as desired
Fry the onion and garlic in the oil for a few minutes and then add the carrot and stir well. Add water and bring to the boil – turn down to simmer and cook for about 15 minutes until the carrot is cooked through. Add the beans and cook for a further 5 minutes or so until they are properly heated through. Season and blend. Was nice left a little rough but you might prefer to keep going until smooth.
If you liked this carrot and butterbean soup, check out all our other frugal recipes here.
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