White bean and carrot soup

This thick and creamy soup really tasted great on a cold winter day. I added a bit of Tabasco to the soup as well, as it was really cold out.

Serving Size: 4

Ingredients:

• 115 grams white beans , cooked and drained
• 55 grams soy margarine or olive oil
• 2 med. onions, chopped
• 3 med. carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 cups water
• 1 vegetable bouillon cube
• chili pepper
• Italian seasonings
• salt and pepper
• 2 tomatoes, seeds removed and chopped
• fresh parsley leaves, chopped

Directions:

1. Put the olive oil or soy margarine in a large pot and melt.
2. Add the onions and begin to saute until glassy.
3. Add the chopped carrots and garlic.
4. Add the beans, the water and bouillon cube and bring toa gentle boil.
5. When the carrots have become soft, puree the soup to a smooth thick consistency.
6. If the soup is too thick, add a bit of water.
7. Season with the chili powder, salt and pepper and the Italian seasonings.
8. Serve the soup garnished with the tomato pieces and chopped parsley.

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This entry was posted on Wednesday, January 21st, 2009 at 10:05 pm and is filed under Beans, Carrot, Soups. You can follow any responses to this entry through the RSS 2.0 feed.

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