Carrot and Butterbean Soup

Makes about 6 big bowls - was a lovely supper with some rice salad and a vegan sausage roll as described by the Vegan Village

Ingredients:

1 tablespoon of sunflower oil

1 onion, chopped

4 cloves of garlic, chopped

about 8 large to medium carrots, scraped and cut up into chunks

1 tin of cooked butter beans (large limas), about 400g

2 pints/4 cups/1200ml of water approx

a little seasalt as desired

Fry the onion and garlic in the oil for a few minutes and then add the carrot and stir well. Add water and bring to the boil - turn down to simmer and cook for about 15 minutes until the carrot is cooked through. Add the beans and cook for a further 5 minutes or so until they are properly heated through. Season and liquidise - was nice left a little rough but you might prefer to keep going until smooth.