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

04/07/2020

By Simone Kruger, Yellow Papaya for Rugani Juice

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.