Summer carrot, tarragon & white bean soup recipe | Good Food

Ingredients

• 1 tbsp rapeseed oil
• 2 large leeks well washed, halved lengthways and finely sliced
• 700g carrots chopped
• 1.4l hot reduced-salt vegetable bouillon (we used Marigold)
• 4 garlic cloves finely grated
• 2 x 400g cans cannellini beans in water
• ⅔ small pack tarragon leaves roughly chopped