carrot and butterbean soup

Ingredients

• Cumin

  Spices, cumin seed

  3 tsp, ground or 9g

• Butter

  Unsalted

  1 tbsp or 14g

• Yellow Onion

  Freshdirect

  148g

• Carrots

  Raw

  472g

• Turmeric

  Organic Spice - 365 Everyday Value

  2 tsp or 4g

• Spices Ground Coriander

  Compliments

  1 tsp or 4g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Butter Beans, canned

  Eden

  480g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Salt

  Table

  2 ½ tsp or 15g

• Pepper

  Spices, black

  2 ⁹⁄₁₆ tsp or 5g

• Ginger root

  Raw

  1 tbsp or 6g

Directions

1. melt butter over medium heat, add chopped onions and Cook until translucent. about 5-7 minutes
2. add grated carrots to pan and all spices except chopped cilantro to pot. stir to prevent burning for about 5 minutes.
3. add stock and drained butter beans. bring to boil then lower heat, cover and simmer until the vegetables are tender. approximately 20-30 minutes
4. remove soup from heat and blend til smooth using blender or stick blender.
5. add chopped cilantro garnish and season to taste