Aduki potato soup with carrot whip

This isn’t the prettiest soup you’ll ever see but it sure is a healer! Aduki beans are a small red bean with a cream seam. They are the key ingredient in Japanese red bean paste. In my opinion they are magical beans because they have absorbing properties that help to drain excessive dampness in the gut by absorbing excess mucous and intestinal waste from the digestion. If left untreated, dampness can result in bloating, gas, poor circulation, candida, fluid retention, fatigue, brain fog and overall energy depletion.



1 cup aduki beans, soaked overnight
1 tablespoon extra virgin olive oil
1 Spanish onion
2 cloves garlic, peeled and finely minced
1 inch piece ginger, peeled and finely minced
6 Desiree or other red skinned potatoes, skin on, chopped into 2 inch dice
1.5 litres vegetable stock
2 long red chillies, seeds removed, roughly chopped
1 teaspoon fennel seeds
1 teaspoon ground cumin
6 white peppercorns, crushed

Carrot whip

6 large carrots, skin on, scrubbed and chopped into 1 inch dice
6 cloves garlic, peeled
1 cup yoghurt
½ cup mint leaves
Cracked black pepper

Pita crisps

2 x spelt pita, cut into 8 pieces
1 tablespoon extra virgin olive oil
1 teaspoon fennel seeds
1 teaspoon ground cumin

For the soup

  • Cook aduki bean in plenty of boiling water until tender. Set aside
  • Heat oil and sweat onion, garlic and ginger until transparent.
  • Add spices, chilli and potatoes.
  • Cover with about 500 ml of stock.
  • Allow to simmer for 10 minutes.
  • Add cooked aduki beans and continue to simmer, adding remainder of stock as required.
  • The soup will thicken considerably as the potatoes and aduki beans continue to cook.
  • Remove from heat when cooked through and allow to cool slightly.
  • Place soup in a blender and process into a velvety smooth soup.
  • Reheat as required.

For the carrot whip

  • Preheat oven to 180 C.
  • Line a baking tray with baking paper and place carrots and garlic cloves.
  • Bake for about 30-35 minutes until carrots are just cooked through.
  • Allow to cool slightly then process in a blender with mint and yoghurt.
  • Season as desired.

For the pita crisps

  • Preheat oven to 170 C.
  • Line a baking tray with baking paper and place pita slices.
  • Brush with oil and scatter fennel seeds ground cumin.
  • Bake for about 10-15 minutes until crisp.
  • Serve with carrot whip alongside a bowl of steaming soup.
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