Carrot, sweet potato and pinto bean soup.

Tonight I am heading off to my first photography class, so a quick and easy dinner was in order.

Using a sweet potato and some carrots as the base, and adding some spices and a can of pinto beans for bulk, I made a quick soup.

I was initially going to use chickpeas, but pinto beans were all we had in the cupboard, so pinto beans it was!

Served alongside a toasted cheese spelt sandwich for good measure.

Simple yet delicious. Next time I would probably add more spices though.

Carrot, sweet potato and pinto bean soup

750g sweet potato - peeled and chopped
400g carrots - peeled and chopped
1 can pinto beans - rinsed
1 tsp ground cumin
1 tsp ground coriander
5 cups water

1. Boil the sweet potato, carrots, and spices until tender. Add the beans and heat through.
2. Carefully blend the mix in batches, until smooth.
3. Return the blended mix to the stove and heat through.
4. Serve and enjoy!

Happy baking :)