Carrot soup with beans

1 . Stage

Soak the beans for a few hours in water, boil until tender, strain them (you can take canned beans, two standard jars. The liquid must be drained).

2 . Stage

Peel the carrots, cut them into small strips, and place them on a baking tray lined with baking paper. Salt and pepper them and drizzle with olive oil. Bake in a preheated oven at 200°C until soft (20-25 minutes).

3 . Stage

Place the cooked carrots in a saucepan, pour boiling water over them. Add the tomato paste, lemon juice, turmeric, minced garlic, your favorite spices (I have chives, rosemary, oregano) and half of the boiled beans. Bring the soup to a boil and simmer for 5 minutes. Season with salt and pepper.

4 . Stage

Beat with a blender until pureed. Return the pot of soup to the stove (if you find the soup too thick, add a little water)

5 . Stage

Add the remaining whole beans and heat the soup for a couple more minutes.

6 . Stage

Pan-fry bacon, slice, and add to each soup plate (optional)