20.05.2020
12
Recipe information
Cooking:
30 min.
Complexity:
Easy
Calorie content:
558.9
Carbohydrates:
99.11
Fats:
2.83
Squirrels:
36.52
Water:
242.95

Ingredients

Title Value
1. Carrot 250 Column
2. Garlic 1 clove
3. Beans 150 Column
4. Tomato paste 1 art. l
5. Provencal herbs 1 Tsp
6. Olive oil 1 art. l
7. Thyme 4 twig

Cooking

1. Stage

Boil the beans until tender in slightly salted water.

1. Stage. Boil the beans until tender in slightly salted water.

2. Stage

Peel the carrots, cut into circles, mix with garlic, olive oil and Provencal herbs, passed through the press, and salt a little. Put the carrots on a parchment covered pan. Bake in the oven at 200 degrees for 20 minutes.

1. Stage. Peel the carrots, cut into circles, mix with garlic, olive oil and Provencal herbs, passed through the press, and salt a little. Put the carrots on a parchment covered pan. Bake in the oven at 200 degrees for 20 minutes.

3. Stage

Transfer the carrots to a blender bowl, add a few tablespoons of boiled water, beans and tomato paste. Interrupt with a blender until smooth. Then pour into the pan and add boiling water to the desired consistency.

1. Stage. Transfer the carrots to a blender bowl, add a few tablespoons of boiled water, beans and tomato paste. Interrupt with a blender until smooth. Then pour into the pan and add boiling water to the desired consistency.

4. Stage

Bring the puree soup to a boil; if necessary, add salt and spices.

1. Stage. Bring the puree soup to a boil; if necessary, add salt and spices.

5. Stage

Bon Appetit!!!

6. Stage

Mashed carrot soup with beans and tomato is hearty, tender and tasty, this dish is great for the children's menu, you can safely replace the beans with chickpeas or lentils. To significantly reduce the cooking time, boil the beans in advance, so it should be soaked in cold water before cooking. If desired, you can add more onions, and replace the tomato paste with fresh tomato.