Carrot and white bean soup recipe

Sauté olive oil, leek, garlic, ground coriander and turmeric in a large pot over high heat. After around 5 minutes, mix in the carrot and white beans.

Pour in the stock and bring to a boil. Once boiling, add the lid and reduce to a simmer. Simmer for 30-45 minutes or until the carrots are softened. Use a stick blender to blitz the soup until smooth.

Stir in the tahini. Taste and add salt and pepper as needed. Ladle into bowls and top with your favourite soup toppings, such as yoghurt, toasted hazelnuts, parsley and a drizzle of chilli oil. Enjoy!