Hungarian Green Bean Soup

1. Trim ends off green beans and cut into two inch pieces. Peel and coarsely chop onion. Peel and cut carrots into 1 inch chunks. Juice the lemon.

2. In a large saucepan, heat olive oil over medium high heat. Sauté onion and carrots with sea salt and paprika until they begin to soften.

3. Add green beans, broth and diced tomatoes in their liquid; bring to a boil. Reduce heat to simmer, cover and cook until green beans are al dente – about 8 minutes.

4. Add sucanat and lemon juice. Using an immersion blender, puree soup until smooth. Add additional salt to taste and serve hot.