Gluten Free Carrot & Ginger Soup, with Butterbeans

A quick and tasty soup, ideal for lunches.

Serves about 4-6

Ingredients:

3 medium potatoes

3 large carrots

2 medium onions

2 inch chunk of fresh ginger

2 tsp Tomato puree

1ltr vegetable stock / GF stock cubes & boiling water

1 tsp dried mixed herbs

Salt & Pepper

1 can of butter beans

Additional boiling water

Method:

• Chop the potatoes, carrots and onions and place into a large saucepan
• Grate or finely chop the ginger and add to the pan
• Add the vegetable stock
• Add the mixed herbs and bring to the boil
• Simmer for about 10 minutes or until the carrots and potatoes are soft
• Add salt and pepper to taste
• Allow to cool slightly and then blend with a hand blender or carefully pour into a jug blender
• (if you like a few vegetable chunks in your soup, then don't blend it all!)
• Return to a low heat and add the butter beans
• Heat for about 3-5 minutes, until the butter beans are warmed through
• Add more seasoning to taste if required
• If you find the soup too thick for your liking, add some more boiling water until you reach your preferred consistency
• Serve into bowls and enjoy!