Carrot & Potato Soup with Beans and Quinoa

A simple soup with a fantastic taste!

Here’s what you need for about 3–4 people:

Soup:

• 1kg of carrots
• 3–5 Potatoes
• Optional: celleriac or parsnips
• Canned beans, e.g. Borlotti
• 2 Onions
• 2–3 Cloves of Garlic
• 1 liter of vegetable broth
• Oil for frying
• Fresh chilli
• Spice of your choice. E.g. curry, cumin, cinnamon, paprika and/or cayenne.

Topping:

• Fresh herbs such as parsley, watercress or coriander
• 1 Lime
• Sour cream or greek yoghurt
• Quinoa
• Optional: Flat bread

And here’s how to do it:

1. In a pot, prepare vegetable broth.
2. Wash and peel leek, carrots and potatoes. (Wash celeriac/parsnip) and cut all veggies into bite-sized chunks. Peel onions and garlic and finely chop. Finely chop chilli(s).
3. In a big, deep pot, heat up some oil. When hot, add garlic, onion, chilli and spices and cook for about 2–3 minutes until onions start to soften.
4. Add the veggie chunks. Cover everything with broth and let simmer for about 20 minutes.
5. Meanwhile, cook quinoa according to instructions.
6. Wash herbs and separate leaves from stalks (or eat the stalks as well, there’s a lot of power in them). Juice lime(s).
7. When veggies are well cooked, blend until a smooth consistency has been reached. Then add the canned beans. Watch out for splashes of hot soup all over you. Been there, done that. Not nice!
8. Top soup with herbs and quinoa and serve with flat bread and sour cream. Feel free to add more chilli or lime juice if needed :)