Carrot and Black Bean Soup
Beverly Verwey
Servings 2 people
Calories 446 kcal
- 10 large carrots sliced
- 1 large leek sliced
- 4 cloves garlic minced
- 6 cups low-sodium vegetable broth
- 1/2 cup oat milk
- 2 tsp curry powder
- 1/2 tsp black pepper
- 1 small potato peeled and diced
- 1 cup black beans if canned - drained and rinsed
In a large pot heat a 1/4 cup of vegetable broth. Add the leeks and garlic. Sauté for 5 minutes.
Add the carrots and sauté for another 5 minutes.
Add the vegetable broth, curry powder, black pepper and potato. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add the oat milk and simmer for 5 minutes.
Put half the soup In a high-speed blender and blend until smooth. Return this back to the pot and add the black beans. Continue to simmer until the beans are heated. Serve while hot.
Calories: 446kcalCarbohydrates: 74.9gProtein: 14.9gFat: 3.1gSodium: 340.2mg