Put the oil and onions in the biggest
saucepan or casserole you have and
soften for 10 mins. Stir in the spices and
cook for 2 mins, then add the sliced
carrots with half the beans and the
vegetable stock. Bring to a simmer,
then cover and cook for 15-20 mins
until the carrots are tender.
Whizz the soup to a purée with a hand
blender, or purée in batches in a blender
or food processor. Tip it back into the pan
(pour it through a sieve or a colander if
you like), and stir in the remaining beans
and grated carrot with 500ml hot water.
Bring back to a simmer, then cover and
cook gently for 10 mins.
Stir in the milk and season to taste,
then keep on a very gentle heat until
needed. If you like, snip a few chives
over and serve with crusty bread.