Carrot and bean soup

Taken from Wednesday, Marth 11 2015 edition – link


2 tsp canola oil
1 onion chopped
4 cloves of garlic, minced
1 tbsp minced fresh ginger
5 large carrots peeled and chopped
2 stalks of celery, chopped
1 potato, peeled and chopped
2 tbsp tomato past
2 tsp curry powder or past
3 cups of vegetable broth
2 cups of water
1 can navy beans drained and rinsed
3 tbsp chopped fresh cilantro
hot peppter sauce

1. In a soup pot, heat oil over medium heat and cook onion, garlic and ginger for 3 minutes or until softened. Stir in carrots, celery, potatos, tomato paste and curry powder.

2. Pour in broth and water, bring to a boil. Reduce heat, cover and simmer for about 45 minutes or until carrots are very tender.

3. Using an immersion blender, or ladle into belnder, puree soup in batches until smooth. Stin in beans and cilantro and heat through. serve in deep bowels and drizzle with hot sauce, if desired.


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