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Carrot soup

Creamy carrot soup with pinto beans.

Nut free, gluten free, soy free | Serves 4 | MAIN


  • 1 tablespoon olive oil
  • 1 leek, chopped
  • 500g carrots, cut in coins
  • Salt and pepper
  • 1/4 teaspoon of each coriander seeds, garlic granules and oregano
  • 1/4 teaspoon of Dhow Nature Foods turmeric (10% discount code: DHOWLIKENATALI)
  • 1x 230g pinto beans (drained weight), drained and washed
  • 1 bay leaf
  • 1 veggie cube stock
  • 125ml plant-based cream

Serve with:

  • Fresh coriander
  • Lemon juice



1.In a medium size pot, on a medium heat, sauté the olive oil and leek with a pinch of salt, until they become golden.

2.Add the carrots and all the spices and sauté for 3-4 minutes, stirring occasionally.

3.Add the bay leaf, veggie stock, beans and 750ml boiling water, bring to boil, reduce the heat and simmer (covered) for 15 minutes.

4.Check if the carrots are cooked, remove the bay leaf, and remove from the heat. Blend with a hand mixed or a blender, until it becomes smooth.

5.Sieve the soup and add back to the pot, add the cream and 200-250ml of hot water.

6.Turn to combine and adjust the seasoning if needed.

Serve with coriander, lemon juice and bread.

Happy cooking everyone!


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