BLACK BEAN AND ROASTED CARROT, SWEET POTATO SOUP
A yum yum dish. I ate a bowl of this soup after my spin session yesterday and then added gluten free rice for my evening meal following a fitness/running session. It was pretty easy to make using minimal ingredients but not lacking in any flavour. I did not use any garlic in this recipe as I’ve developed a dislike to it since my 6-day stomach virus! Please feel free to add garlic to add further flavour.
INGREDIENTS: 2 cups of black beans, 1 sweet potato, 6 carrots, 6-8 chopped sundried tomatoes, 2 handfuls of fresh coriander, ½ can of organic coconut milk, 1 tablespoon miso (optional), 1 teaspoon of coconut oil, 1-2 tablespoon of olive oil, sprinkling of Himalayan salt, sprinkling of paprika.
Soak black beans for 12 hours.
Pre-heat oven at 200 degrees.
Peel and cut ends of carrots. Cut carrots in half (lengthwise) and place in a baking tray. Coat with olive oil and sprinkling of paprika. Place in oven until carrots are golden brown - check every10 minutes and turn carrots over. You can also bake the sweet potato at the same time as the carrots – place in the oven for about 40-50 minutes – potato should feel tender to touch. Heat 1 teaspoon of coconut oil in a saucepan and add the black beans. Add enough water to cover the black beans by about 1 inch. Add 1 tablespoon of miso (if using) and bring to the boil on a medium heat and then lower to simmer – beans are cooked when they are tender. If necessary keep topping up with boiled water. Place beans and their liquid in a bowl. Blend carrots and pulp of sweet potato (not the skin) together with the coconut milk and 1 handful of fresh coriander. In a saucepan alternate spoonfuls of beans and sweet potato mix. Use liquid from beans to reach the desired consistency. Looking for something on the creamy side. Add sundried tomatoes and season with salt and remaining chopped coriander. Serve up.