Carrot and Fava Bean Soup
By: Pat Lockhart
Published: Monday, March 21, 2011 - 1:22pm

Ingredients




2 tablespoons vegetable or olive oil
1 medium onion, chopped
4 cups carrots, diced
1 large potato, diced
28 oz can fava beans, drained and rinsed
4 cups vegetable or chicken broth
1/2 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon pepper
3 dashs of hot sauce
1 tablespoon lemon juice

Preparation

1 Heat the oil in a large saucepan. 2 Add onions and cook until softened 3 Add the carrots and potato and cook for an additional 2-3 minutes. 4 Stir in the fava beans, broth, coriander, cumin and pepper 5 Simmer uncovered until the carrots are soft, approx 30-40 minutes. 6 Puree in batches in blender or food processor. 7 Add the lemon juice and hot sauce. Adjust seasoning as required. 8 Serve with a dollop of sour cream and chopped cilantro or chives.

About


This is a quick and easy soup to prepare and lends itself to creative changes. If you want, substitute Romano beans or add butternut squash to the other vegetables.  Use vegetable stock for a vegetarian version; add pasta to make a heartier soup.