White Bean and Carrot Soup (recipe & photos)

 This is a simple, delicious, pureed soup. You can reduce prep time by using frozen carrots and onions. 

Ingredient :

• 200 gr white beans,
• 500 gr carrots,
• 1 tsp turmeric,
• 2 tablespoons spoons of sesame seeds
• 1 onion
• 2 cloves garlic,
• 2 tablespoons oil,
• 1 hour spoon of dry thyme,
• 1 tablespoon tomato paste,
• 1 tbsp lemon juice,
• salt, pepper, spices to taste.
• bread for crackers,
• 4 tbsp water.

Preparation:

Beans soak overnight, then cook, save the broth.

Carrots clean cut is not large circles. Add oil, lemon juice, salt, pepper, thyme, chopped garlic, stir.

Put in a form of the laid foil, wrap the edges of the foil completely covering the carrots. Bake until tender in a preheated 200 degrees oven for 20 -25 minutes. In the last 10 minutes to put the carrots to the pan with the sliced

bread to make croutons.

In a saucepan put the finished carrots with juice. Add tomato paste, boiled beans, broth from it. Grind the blender. Season to taste. Adjust the density of boiling soup.

Bring to a boil and remove from heat.

Pour the soup into bowls, sprinkle with toasted sesame seeds on a dry frying pan and serve with croutons.

 Bon Appetit!

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