Sweet carrot soup with fava beans
Raw fava beans
2 cup(s), thawed frozed shelled
Canned chicken broth
1 pound(s), thinly sliced
2 medium, sweet-tart such as Fuji or Gala, peeled, cored, and diced
½ medium, chopped
2 medium clove(s), minced
- Cook fava beans according to package directions. Drain in colander; rinse under cold water to stop cooking. Remove tough outer skins by splitting beans open and squeezing out beans; discard skins. Set beans aside.
- Meanwhile, combine broth, carrots, apples, onion, garlic, coriander, and salt in large saucepan; bring to boil. Reduce heat and simmer until carrots are very tender, about 25 minutes.
- Remove saucepan from heat and let soup cool 5 minutes. Puree soup, in batches, in blender. Return soup to saucepan and add fava beans; simmer until heated through, about 5 minutes. Ladle soup evenly into 6 bowls; sprinkle with pepper.
- Per serving: 1 1/3 cups.