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.
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