Carrot soup with white beans and garlic

Carrot soup with white beans and garlic

Ingredients

• water 1 l
• carrots 500 g
• olive oil 300 ml
• white beans 200 g
• garlic 2 cloves
• sesame seeds 50 g
• provencal herbs 6 g
• turmeric 6 g
• lemon juice
• ground black pepper
• salt

Directions

1. Rinse white beans under running water, boil until tender.
2. Throw the product into a colander, wait until all the water is drained.
3. Peel the carrots and cut into circles.
4. Put the vegetable in a deep container, pour in the olive oil, add the crushed garlic and Provencal herbs.
5. Warm up the oven to 200 degrees.
6. Cover a baking sheet with a sheet of foil, put carrots, bake for twenty minutes.
7. Put the boiled beans in a blender bowl, add carrots, pour in lemon juice and add turmeric.
8. Season with tomato paste.
9. Kill the mass until smooth.
10. Pour the mixture into a saucepan, bring to a boil over low heat.
11. Add sesame seeds.