Coconut Carrot SoupTopped with Crispy Butter Beans, Pancetta (optional) and Chestnut Mushrooms

This creamy soup is a delicious nourishing addition to your lunch and dinner choices this season. Still warming for those colder days whilst the in season carrots add a touch of spring. I often stand in my kitchen and whizz soups, stews and salads up out of what I happen to have left in my fridge. So, this is another one of those however the reason I am sharing it with you all is because it was absolutely delicious. Due to the fact that I do just whizz things up some of the measurements aren't exact. Play with it, make your own scrummy combo based around my methods of madness. Enjoy.

How to make:

• Start by setting your oven to 200C. Chop up 6 carrots, sprinkle with salt, pepper, dried mixed herbs and olive oil and then stick in the oven for 25 minutes to roast.
• While they are roasting dry toast: 1 tbsp mixed dried herbs, 1 tsp turmeric, 1 tsp ground cumin, 1 tsp mustard seeds. Do this until the mustard seeds start popping. Make sure you don't burn this mixture.
• Once the carrots have roasted remove from the oven and shove in a blender with 1 can cannellini beans (leaves some spare for topping), 1 can coconut milk, 1 1/2 cups water, 3 cloves of garlic, 1/2 tbsp bouillon, fried spice mix. Blend this until smooth.
• Transfer all into a saucepan and add more water if you would like it less thick and stir while heating.
• In the pan that you toasted the herbs and spices add some pancetta (leave this out if you are veggie ;)), the remaining cannellini beans and some chopped chestnut mushrooms. Fry in some coconut or olive oil until the pancetta and cannellini beans are crisp.
• Pour the soup into bowls, and top each bowl with the cannellini beans, pancetta and mushrooms.