Moroccan carrot, white bean buckwheat soup (v)

Ingredients

• 1 tablespoon olive oil
• ½ white onion, chopped
• 1 garlic clove, minced
• 3 carrots, peeled, chopped
• 1 stem celery, chopped
• ½ tsp teaspoon cumin
• 1 teaspoon coriander
• ¼ teaspoon paprika
• ¼ teaspoon cinnamon
• 1 cup buckwheat or lentils, rinsed until water runs clear
• 1 can diced tomatoes
• 1 cup vegetable stock
• 2 cups Rugani Carrot and Turmeric Juice
• 1 can white beans
• Salt
• pepper
• Fresh coriander, to garnish