By Laura Brady
Carrot, Cumin & Kidney Bean Soup (Jack Monroe)
Tips: Add a few tablespoons of natural yoghurt after blending for a creamy taste.
You can add a handful of cooked red lentils to the leftover blended soup to turn it into a thick, spicy pasta sauce. Alternatively, to make a thicker soup, add rinsed lentils along with the chopped carrots and cook in the stock.
Updated at: Thu, 17 Aug 2023 09:02:54 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories238.5 kcal (12%)
Total Fat9.2 g (13%)
Carbs31.9 g (12%)
Sugars8.3 g (9%)
Protein9.3 g (19%)
Sodium480.6 mg (24%)
Fiber8 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Peel and chop the onion and put into a medium-sized saucepan with the oil and cumin.
Step 2
Wash and chop the carrots and add to the pan.
Step 3
Cook on a low heat for a few minutes until the onion is starting to soften.
Step 4
Pour the stock into the pan and bring to the boil. Turn down and simmer for 20 minutes or until the carrots are tender.
Step 5
Drain and rinse the kidney beans well, add to the pan and heat through.
Step 6
Tip everything into a blender and pulse til smooth, or if you don’t have a blender, it works perfectly well as a chunky broth too.
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Notes
4 liked
0 disliked
Easy
Moist
One-dish
Sweet
Delicious
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