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.

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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.

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