Serves 4


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


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.



Leave a Reply

Your email address will not be published. Required fields are marked *

Set your Twitter account name in your settings to use the TwitterBar Section.