budgetsmartgirl

It’s Meatless Monday-Carrot and Butterbean Soup with Ginger and Cumin Oil

In Meatless Mondays on April 15, 2013 at 5:54 pm

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April is usually the time I start thinking about salads and lighter fare, but as winter refuses to budge this year, I’m still in a soup state of mind. I wanted something tasty and a little different. Many soups add ginger and cumin to the actual recipe but for this one I thought of using it as an accompaniment and using seeds rather than powder. Carrots are always one of the best deals in the produce department and they add a sweetness to this soup. I’m a great fan of butterbeans because they add a creamy texture to most dishes without adding fat. Put them together and you have a soup to enjoy during which I hope are truly the last days of winter.

2 tablespoons oil
1 onion, peeled and chopped
3 cloves of garlic, chopped
5 carrots, peeled and chopped
1 14 ounce can butterbeans, drained
1/2 teaspoon each of chili powder, paprika and coriander
good pinch of pepper
1 teaspoon of salt
4 cups of vegetable stock
1 tablespoon chopped ginger root
1 teaspoon of cumin seeds
4 tablespoons oil

In a large pan and over medium high heat, add the onions and carrots and cook until the onions are translucent. Add the garlic and cook for another minute.
Add the chili powder, paprika, coriander, pepper and salt and stir until the vegetables are well coated. Lower heat and cook for about 5-8 minutes.

Slowly add the vegetable stock. Bring to a boil and then simmer until carrots are tender.

Add butterbeans and stir into the mixture. Let it cool and then use an immersion blender to pulverize the soup but you still want to leave some pieces of carrot and butterbean intact. You could also use a regular blender too.

Simmer gently while you prepare the oil.

In a skillet over medium high heat, add the oil, ginger and cumin seeds. Watch this carefully because it can easily burn but you just want to slightly brown everything and allow the flavors to get into this oil.

Serve the soup with dribbles of hot oil in it…you’ll hear it sizzle. It adds a great taste and the cumin seeds are a crunchy treat too.

Serve 6-8 and is great for a quick lunch or even a supper when paired with your favorite veggie sandwich.

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