Ingredients:
6 carrots
Thumb sized piece of ginger
1 tin of reduced fat coconut milk
1 tin of cannellini beans (or butterbeans or similar)
1 clove of garlic
1 onion
250 ml of milk/plant milk
1 tsp cumin
1 heaped tsp miso paste (optional but worth it)
1 large tsp tahini paste (optional but worth it)
1 stock cube dissolved in water.
Method:
Put everything into a pan, slow cooker or pressure cooker. Cook till carrots are soft and then blend. If it is too thick add more water.
