Treating My Vegan Friends to a Hearty Ginger Carrot Pinto Bean Soup

🔔Warm up your winter with this hearty and flavorful Spicy Ginger Carrot and Pinto Beans Soup! Packed with the natural sweetness of carrots, the zing of fresh ginger, and a hint of smoky paprika, this vegan soup is both comforting and nutritious. The addition of protein-rich pinto beans and umami from red miso makes it a satisfying meal, perfect for chilly days. Blend it to silky smoothness and top with a drizzle of olive oil for a cozy, wholesome bowl of goodness. Whether you’re looking for a light lunch or a comforting dinner, this soup will keep you warm all season long!
#veganreceipes #souprecipe
👉Printable Recipe is here:

➡️Spicy Ginger Carrot and Pinto Beans Soup
🍽️(Serves 2-3)
👉Ingredients:
• 1 red onion, peeled and chopped
• 400g carrot, chopped
• 100g pinto beans
• 30g fresh ginger, peeled and chopped
• 3 garlic cloves, peeled and chopped
• 1 tbsp red miso paste
• 1 tsp cumin seeds
• 1 tsp smoked paprika
• 1L water
• Rapeseed oil (for cooking)
• Sea salt flakes (to taste)
• Ground black pepper (to taste)
• Extra virgin olive oil (for drizzling)
👉Instructions:
1. Sauté the vegetables: Heat a pot over medium heat with a little rapeseed oil. Add the chopped red onion, carrots, garlic, and ginger. Sauté until the vegetables are soft and lightly browned.
2. Add spices: Stir in the pinto beans, cumin seeds, and smoked paprika. Cook for another 3-4 minutes until the spices are fragrant.
3. Add miso and water: Mix in the red miso paste, then pour in 1 liter of water. Stir everything together, bring it to a boil, and then reduce the heat. Cover the pot and let the soup simmer for about 1 hour.
4. Blend the soup: After cooking, use a stick blender or food processor to blend the soup until smooth. Taste and adjust seasoning with sea salt flakes and ground black pepper.
5. Serve: Ladle the soup into bowls and drizzle with a bit of extra virgin olive oil before serving.

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