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
Calories238.3 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.
View on cookingonabootstrap.com
↑Support creators by visiting their site 😊
Notes
4 liked
0 disliked
Delicious
Go-to
Under 30 minutes
Easy
Moist
![Spinach, Lentil & Lemon Soup, 34p [VG/V/DF/GF]](https://art.whisk.com/image/upload/fl_progressive,h_264,w_214,c_fill,dpr_2.0/v1641154770/recipe/08173b4f9a5b736834428906994097b2.jpg)
