Butterbean, Carrot and Lemon Soup Recipe
This recipe for butterbean, carrot and curry spiced soup is tasty and filling.
Ingredients
| 400g | cooked Organic butter beans |
| 4 | large carrots peeled and sliced |
| 1 | medium onion peeled and sliced |
| 2 tablespoons | olive oil or 25g butter for frying veg |
| 2 teaspoons | Steenbergs organic vegetable curry |
| 1 | garlic clove peeled and sliced |
| 1 | pint vegetable bouillon |
| 1 | small pear peeled, sliced and cored |
| 1 tablespoon | runny honey |
| Steenbergs organic perfect salt blend to taste |
Method
- In a pan put the carrots, onions, and oil or butter
- Fry off the above for about 15 minutes on a medium heat so they don’t brown
- Add the garlic, organic vegetable curry blend
- Add the butterbeans and the made up vegetable bouillon
- Cook on a moderate heat until everything is soft and tender
- Add the runny honey and stir well
- Season to taste
- Blend in a liquidiser, or with a hand held blender till really smooth
- Pour into warmed bowls and top with a little mascarpone and a drizzle of runny honey
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