Recipe courtesy of Psychologies Magazine (August 2016)
Serves : 4
1 tblsp ghee or coconut oil
1 large onion, roughly chopped
2 garlic cloves, roughly chopped
2 medium carrots, roughly chopped
1 tblsp tomato puree
2 x 400g tins of tomatoes or 800g fresh tomatoes chopped
1 x 400g tin of cannellini or butter beans, drained and rinsed
400ml bone broth or water
1 tsp maple syrup (optional)
Sea salt and black pepper
To serve (optional) :
1 large handful fresh basil leaves, chopped, or pesto
Extra virgin olive oil, for drizzling
Melt the ghee in a large saucepan, add the onion and fry on a medium heat for 8 minutes, until softened.
Add garlic, carrots, tomato puree and a big pinch of salt and pepper, and cook for a further minutes.
Tip in the tomatoes and the drained beans, followed by the broth or water. Turn up the heat, cover with a lid and cook at a medium simmer for 10 minutes until the carrots are tender.
Puree the soup until smooth in the pan using a hand-held stick blender, or in batches in a food processor, and then taste for seasoning, adding maple syrup (if using). You can also add more broth to get the consistency you want.
Ladle into bowls. Stir through the basil and drizzle the oil.