Carrot Mixed Beans Soup Recipe
Servings: 4 people
Ingredients
- Carrot slices - 2 cups
- Double beans -1 cup soaked overnight and pressure cooked
- Cowpeas - ½ cup soaked 2-3 hours and pressure cooked
- Olive oil-1 tbsp
- Cumin seeds or jeera - 1 tsp
- Bay leaf- 2 nos
- Cinnamon stick - 1 medium
- Onion - 2 medium sized
- Garlic pods - 4 pods
- Black pepper powder- 2 tsp
- Mixed herbs - 1 tbsp
- Cream - ½ cup
- Vegetable stock and water mixture as required
- Salt as per taste
Instructions
- Heat a thick wok, add oil, cumin, saute well. Add few garlic pods, onion and saute well.
- Now add vegetable stock and water mixture, close and cook until the carrot slices soften.
- Cool this mixture, remove the bay leaf and cinnamon sticks and make a puree with hand blender or mixer grinder.
- Heat a pan, add the carrot puree, cooked beans, mix well, add salt, mixed herbs, black pepper powder and give it a boil.
- Lower the flame and add cream to this, adjust water as required, mix and cook well for a minute.
- Serve hot with some extra cream topping, salt and black pepper.
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Notes
Any bean variety can be used for this soup.
Adjust salt, black pepper and mixed herbs as per taste.
Flavors for the soup can be changed as per taste.
After adding the carrot puree, bay leaf and cinnamon stick can be added back to the soup during boiling.
If vegetable stock is not available, water can be added for cooking. I have added the stock from cooked beans to cook the carrot slices.
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