Carrot and Butterbean Soup
- Category: Soup
- Preparation time: 30 minutes
Ingredients:
1 tablespoon of sunflower oil
1 onion, chopped
4 cloves of garlic, chopped
about 8 large to medium carrots, scraped and cut up into chunks
1 tin of cooked butter beans (large limas), about 400g
2 pints/4 cups/1200ml of water approx
a little seasalt as desired
Instructions:
Fry the onion and garlic in the oil for a few minutes and then add the carrot and stir well. Add water and bring to the boil - turn down to simmer and cook for about 15 minutes until the carrot is cooked through. Add the beans and cook for a further 5 minutes or so until they are properly heated through. Season and liquidise - was nice left a little rough but you might prefer to keep going until smooth.
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