Serves 4
Ingredients:
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 5cm fresh ginger finely chopped/grated
- 4 garlic cloves peeled and chopped/pressed
- 300g sweet potato cubes
- 2 carrots, chopped
- 2tsp ground turmeric
- 800ml veggie stock or bone broth (water and some herbs de provence works too)
- 1 glass tin butter beans, drained
- 1 organic apple, chopped
- 1 tbsp lime juice
- Chopped spring onions or parsley to serve
Method:
- Heat the oil in a pan on medium heat and add the onion
- Cook for 3-4 minutes before adding the garlic and ginger. Cook for another minute.
- Add the sweet potato, turmeric, carrots and chopped apple
- Season with a little sea salt and pepper
- Add the stock to the pot and bring to the boil. Reduce the heat and simmer for 15 minutes until the veggies have softened
- Add the butter beans and then transfer the miix to a blender. Blend until smooth
- Pour back into the pot and add the lime juice and heat through
- Serve with chopped parsley/spring onions sprinkled on top
