Heat 1 tablespoon Olive oil in a large pan and add 230 g Carrot and 3 Shallots. Cook on a low heat for 5 minutes.
Add 235 g Butter beans (including the water from the can).
Add 500 ml Chicken stock and 1 pinch Sea salt and black pepper. Simmer for 10 minutes.
Blend until smooth. Serve topped with chopped Bacon and Chives (both optional).
Notes
Keep this vegan by using a vegetable stock.
You may need to add a little bit more stock to the soup after blending, depending on the consistency that you want. If you have cooked the soup on too high a heat, then it will need more stock, otherwise it will be very thick. But, you might like it that way.
Make this soup even more indulgent by adding some chopped bacon on top.
Top with some toasted seeds to add some crunch.
Use a stick blender to blend this soup. If you are going to use a jug blender, make sure it cools down first, as putting hot soup in can cause it to explode.
If you are making this soup for young children, then use a low salt stock.