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Butterbean, Carrot and Lemon Soup Recipe

This recipe for butterbean, carrot and curry spiced soup is tasty and filling.

Vegetarian
Butterbean, Carrot and Lemon Soup Recipe
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Ingredients

For the recipe:
  • 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

Butterbean, Carrot and Curry spiced soup

Method

01
In a pan put the carrots, onions, and oil or butter
02
Fry off the above for about 15 minutes on a medium heat so they don’t brown
03
Add the garlic, organic vegetable curry blend
04
Add the butterbeans and the made up vegetable bouillon
05
Cook on a moderate heat until everything is soft and tender
06
Add the runny honey and stir well
07
Season to taste
08
Blend in a liquidiser, or with a hand held blender till really smooth
09
Pour into warmed bowls and top with a little mascarpone and a drizzle of runny honey