Carrot & Bean Soup

This easy vegan and gluten free recipe takes 25 minutes to make and is rich in protein Vitamins A, B6, Folate, K1, C, Potassium and Manganese.

This recipe makes 4 portions.


  • 2 tbs coconut oil
  • 400 grams of organic carrots, washed, peeled and roughly chopped
  • 600 grams vegetable stock (or homemade bone broth – see other recipes)
  • 1 large white onion, peeled and chopped
  • 2 cloves of garlic, peeled and crushed
  • a thumb sized piece of ginger, peeled and chopped
  • a sprinkle of dried chilies
  • a thumb sized piece of turmeric, peeled and chopped ( or sub for a teaspoon of dried turmeric)
  • 3 teaspoons of masala mix spice
  • salt and pepper to taste
  • a handful or cashew nuts, soaked in warm water for 30 minutes then drained
  • 1 can cannellini or butter beans in water, drained and rinsed ( I like Biona Organic)


Sautee the onions in the coconut oil and add the ginger/turmeric/garlic and other spices – keep mixing for 5 minutes. Add the carrots and cook for another 5 minutes. Add the stock and the cashews and cook for another 10 minutes or until the carrots have softened. Add the beans and take off the heat in 5 minutes. Blend with a hand blender to a rough consistency. Enjoy!