Moroccan carrot, white bean buckwheat soup with turmeric infused carrot juice (vegan)

April 7, 2020

By Simone Kruger, Yellow Papaya for Rugani Juice
Moroccan carrot, white bean buckwheat soup with turmeric infused carrot juice (vegan) 1

Serves 4
Prep Time: 25 min
Cooking Time: 45 minutes

Ingredients

  • 1 tablespoons olive oil
  • ½ white onion, chopped
  • 1 garlic clove, minced
  • 3 carrots, peeled, chopped
  • 1 stem celery, chopped
  • ½ tsp teaspoon cumin
  • 1 teaspoon coriander
  • ¼ teaspoon paprika
  • ¼ teaspoon cinnamon
  • 1 cups buckwheat or lentils, rinsed until water runs clear
  • 1 can diced tomatoes
  • 1 cup vegetable stock
  • 2 cups Rugani Carrot and Turmeric Juice
  • 1 can white beans
  • Salt and pepper to taste
  • Fresh coriander, to garnish

Directions

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the onion and garlic until soft.
  3. Add the carrots and celery and sauté until tender about 10-12 minutes.
  4. Add the spices and sauté for an additional 2 minutes.
  5. Add the vegetable stock, Rugani juice, diced tomatoes, and buckwheat/lentils and stir to combine.
  6. Simmer on low heat for 30-35 minutes until lentils are tender.
  7. Add the white beans and cook for 5 minutes to heat the beans.
  8. Serve soup with fresh coriander and bread.
  9. This soup freezes very well if you have leftovers.