Carrot & Butter Bean Soup –

Ingredients

• 400g tin Butterbeans (drained)
• 1 Red pepper
• 2 tbsp Fresh chives, chopped
• 1 Stock cube
• 350g Peeled carrots
• 1 tsp Ground turmeric
• 1 tsp Smoked paprika
• 1 tsp Ground cumin
• 500ml Cold water
• 1/2 tbso Cider vinegar
• 1/2 tbsp Tamari
• 50g Mixed seeds
• 1 tbsp Tamari
• 1 tsp Garlic infused oil
• Dried chilli flakes
• 1 tin Butterbeans (drained)
• 12oz Peeled carrots
• 17oz Cold water
• 1/2 tsp Cider vinegar
• 1.7oz Mixed seeds
• Step 1 Roughly chop the pepper and carrots, add them to your soup maker jug along with the butterbeans, chives, stock, turmeric, paprika, cumin and water
• Step 2 Set your soup maker to the ‘cook – smooth soup’ option which will cook and blend the soup in 30 minutes
• Step 3 Once cooked, add the vinegar and ½ tbsp of tamari to the soup and pulse 3 times
• Step 4 Preheat the oven to 150c and line a tray with baking paper
• Step 5 Mix the seeds together with the tamari and oil then spread them out on the tray
• Step 6 Roast the seeds for 12 minutes then allow them to cool
• Step 7 Serve the soup with the roasted seeds and chilli flakes sprinkled on top