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Carrot and Black Bean Soup

Beverly Verwey
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Servings 2 people
Calories 446 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 446kcalCarbohydrates: 74.9gProtein: 14.9gFat: 3.1gSodium: 340.2mg