Serves 4

Ingredients:

6 large carrots, chopped

1 large leek, chopped

1 onion, chopped

1 x 400mL tin butter beans or chick peas

1 clove garlic, minced or finely chopped

black peppercorns

2 tsp ginger, grated

4 cups water

Method:

Saute the onion and leek rings in 1 Tbsp organic coconut oil (or 2 Tbsp water) until tender. Add the water and carrot pieces, ginger and garlic and simmer for about 20 minutes. When the carrot is nearly tender, add the butter beans and orange juice and simmer for another 5-10 minutes.

Cool for a few minutes and then puree in a blender or food processor. Serve with fresh cut coriander if you like that flavour.

 

 

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