I created this soup one Sunday night when I was planning lunches for the week ahead, and my fridge was rather empty. I was inspired by the flavours in the yummy Moroccan dip (recipe here) and thought using the same ingredient combination in soup might work too.
The addition of the beans thicken the soup and they also add an extra hit of protein (that your kids won’t notice!).
The Thermomix is fantastic for cooking soup, I love being able to chop, cook, then blend all in the same bowl. You can of course use the stove-top to create this recipe also, or the slow cooker (great for a double batch).
- 500g carrots (about 6 medium sized carrots)
- 1 onion
- 1 Tbsp butter
- 1 Tbsp vegetable stock paste
- 1 tsp ground cumin
- 1 can canellinni beans (drained and rinsed)
- 600g water
- Add onion and carrot to mixing bowl and chop speed 7, 15 seconds.
- Add cumin and butter and saute at 100 degrees, 2 minutes, speed 1.
- Pour water to the bowl, with stock paste and cook for 15 minutes, 100 degrees, speed 1.
- At the end of the cooking tine add the beans and puree the soup by gradually increasing speed from 1 to 9 for 15-20 seconds.
- Serve with Greek yoghurt or sour cream.