Tasteloom Recipe 311: Silky Carrot Ginger Butter Bean Soup with crispy buckwheat seeds

Silky Carrot Ginger Butter Bean Soup with Crispy Buckwheat Seeds 🥕🌿 This is a bright, cozy soup with a proper contrast of textures: roasted carrots and ginger blend into a smooth golden base, butter beans make it creamy without lots of cream, and crispy buckwheat seeds bring a nutty crunch on top. It is simple enough for a weeknight but polished enough to serve with toast and a green salad. Yield: 4 servings Time: 40 minutes Ingredients 🫘 For the soup: - 750 g carrots, peeled and cut into chunks - 1 medium onion, sliced - 3 garlic cloves, left whole and peeled - 1 thumb-size piece fresh ginger, peeled and sliced - 2 tbsp olive oil - 1 tsp ground coriander - 1/2 tsp ground cumin - 1/2 tsp fine sea salt, plus more to taste - black pepper - 1 x 400 g can butter beans, drained and rinsed - 750 ml vegetable stock, plus extra for thinning - 1 tbsp lemon juice For the crispy buckwheat seeds: - 80 g buckwheat groats - 1 tbsp olive oil - 1/4 tsp smoked paprika - pinch of salt To serve: - 4 tbsp thick Greek yogurt or dairy-free yogurt - lemon zest - chopped dill, parsley or coriander - extra olive oil - toasted bread, optional Method 👇 1. Roast the base. Heat the oven to 210C / 410F. Put carrots, onion, garlic and ginger on a tray. Toss with olive oil, coriander, cumin, salt and black pepper. Roast for 25-30 minutes, turning once, until the carrot edges are golden and the onion is soft. 2. Start the soup. Tip the roasted vegetables into a pot. Add the butter beans and vegetable stock. Bring to a simmer for 8-10 minutes so the beans warm through and the ginger softens fully. 3. Make the crispy buckwheat. While the soup simmers, heat olive oil in a small pan. Add buckwheat groats, smoked paprika and salt. Toast for 4-6 minutes, stirring often, until the groats smell nutty and feel crisp. Spread on a plate so they do not steam. 4. Blend until silky. Blend the soup very smooth, adding a splash of extra stock if it is thicker than you like. Stir in lemon juice, then taste for salt, pepper and more lemon. The flavour should be sweet, warm and bright rather than flat. 5. Serve. Ladle the soup into warm bowls. Swirl in yogurt, scatter over crispy buckwheat seeds, herbs and lemon zest, then finish with a little olive oil. Serving and storage 💡 Serve with toasted bread, a simple salad or roasted chickpeas if you want more protein. The soup keeps for 3 days in the fridge and freezes well without the yogurt topping. Store the buckwheat seeds separately in an airtight jar and add them only at the end so they stay crisp. Save this bright carrot soup for the next cold evening that needs something simple and good. 🥕 Tasteloom.club