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Ginger, tahini and carrot soup

You can't beat a bowl of soup on a cold day!

This is based on a Deliciously Ella vegan recipe but I have added some butter beans in it (which you can't taste) for some extra protein.

The tahini and miso paste add some delicious flavour to this soup.

Ginger, tahini and carrot soup



1 onion, finely chopped

3 garlic cloves, finely chopped

3 carrots, peeled and chopped

400g coconut milk

2 tbsp of tahini

1 tbsp miso paste

1 tbsp grated ginger

1 tsp cumin

Juice of a lime

300ml veg stock

400g butter beans, rinsed and drained


In a large saucepan gently cook the onion and garlic for 5-10mins.

Once soft add the carrots and cook for 10 mins.

Add the cumin, ginger mix well and then add the coconut milk, tahini, miso paste, butter beans, stock and lime juice. Season well and cook for c.20mins.

One cooked, use a hand blender to blend everything up. Add more water if needed to loosen it.

(makes. 4 portions)

Enjoy! Michelle x


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