Cannellini Bean and Carrot Soup

Ingredients
3-4 leaks, finely sliced
1 tbsp olive oil
1 1/2 tbsp butter
1 x 14 oz can cannellini beans, drained and rinsed
3 medium carrots, finely chopped
salt and freshly ground black pepper
1 tsp medium curry powder
3 3/4 cups cold water
extra virgin olive, to serve

Preparation

• Heat oil and melt the butter in a large, deep pan over very low heat. Add the leeks and cook for at least 10 minutes, adding a tiny bit of water when the leeks start to stick tot he bottom of the pan.
• Add the cannellini beans and carrots, then turn up the heat and stir well with a wooden spoon to mix the vegetables and flavors together. Let simmer for 5-6 minutes. Season the soup with salt and pepper, and stir in the curry powder, if using. Add the water and brings to a boil. Cover with a lid, and simmer for 45 minutes.
• Transfer the mixture to a blender and process until smooth, then ladle into serving bowls. Encourage your guests to add a bit of olive oil and some freshly ground black pepper to their soup - it makes a wonderful finishing touch.