Creamy curried carrot & butter bean soup

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• Claire

  28 March 2012

  Claire commented on this recipe

  Curious is the nutrition details to see 18g sugar. Is this from the carrot alone ? Thank you.

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• nettynoodle

  02 April 2012

  nettynoodle commented on this recipe

  Did you know, Carrot were used as a substitute for sugar during WW2, children were offered carrots on a stick instead of Easter Eggs.

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• hayley_jayne

  07 April 2012

  hayley_jayne rated and commented on this recipe

  

  I made this last night and it really was very easy. Also very inexpensive thanks to Aldi having kilo bags of carrots in the super six this week. I tweaked it slightly as only had one kilo of carrots and 2 cans of butter beans and didn't bother grating some of the carrots. However, I still used the given amounts of spices. Also only used half the milk stated as that seemed creamy enough for us. It blended brilliantly with the hand blender and had a very nice texture. Made a nice supper with crusty bread and I have frozen three portions too. Worth a go.

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• sabine

  07 April 2012

  sabine rated and commented on this recipe

  

  I used tandoori powder which is a bit hot for my taste. It only needed coco milk to soften it. Very good indeed and healthy too.

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• Frantic Flapjack

  11 April 2012

  Frantic Flapjack rated and commented on this recipe

  

  After the first whiz with a hand blender, the texture was lovely but after adding the water and milk, it became far too watery and lost its lovely texture. Very disappointed.

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• Doo98

  11 April 2012

  Doo98 rated and commented on this recipe

  

  Very delicious soup: incredibly flavoursome and tasty. Definitely one to make again :)

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• lotta

  12 April 2012

  lotta rated this recipe

  

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• sue b

  13 April 2012

  sue b rated and commented on this recipe

  

  We loved this soup. Wasn't too sure about putting grated carrot and whole beans in but went very well and really liked it. It was a really tasty soup. Will be making it again.

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• Mums The Chef

  13 April 2012

  Mums The Chef rated and commented on this recipe

  

  Just made this for my 9 and 10 year olds and myself. I left out the 500ml water as it wasn't needed and just added the milk, I also left out the grated carrot and whole beans. I blitzed it all with a hand blender and what we got was an extremely yummy, thick and creamy soup full of spice and flavour! We had it with big chunks of Tiger Bread and really enjoyed it. My 9yo says it's "SOUPer-dupper-delicious" and my 10yo says "It was very nice and filling". I think I can safely say that I'll be doing this again in the not too distant future! :-D

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• hotspice

  26 April 2012

  hotspice commented on this recipe

  Made this tonight, very nice just added some Greek yogurt & reduced the amount of milk I used. Garnished the soup with cilantro......

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• tapsi

  26 April 2012

  tapsi rated and commented on this recipe

  

  The recipe sounds great but it is really bland. Try adding more ginger and chilli and stock instead of the extra water and milk. Use a blob of yogurt and chopped herbs such as mint and coriander for contrast.

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• AlisonPG

  07 May 2012

  AlisonPG rated and commented on this recipe

  

  Delicious soup and even better if you just use enough water and milk to give your preferred consistency. Even nicer with reduced fat coconut milk instead of normal milk.

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• Jindi

  09 May 2012

  Jindi commented on this recipe

  Can this soup be frozen? With or without milk? Thanks.

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• peeriebreeks

  19 May 2012

  peeriebreeks rated and commented on this recipe

  

  I'm freezing mine with the milk in it...I'm sure it will be fine! Might try coconut milk next time.

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• jessicah

  23 May 2012

  jessicah rated and commented on this recipe

  

  the recipe looked great but the end result was lacking a bit in flavour and quite watery.

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• Sarah

  20 July 2012

  Sarah commented on this recipe

  Great soup, but make sure you use a big pan - I needed to split across two.

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• Mrs Smith

  03 October 2012

  Mrs Smith commented on this recipe

  Is there any chance we can have the doses for 2 people?

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• mike1970

  09 November 2012

  mike1970 rated and commented on this recipe

  

  This is easy to make and very tasty. The recipe provides enough for eight to ten servings.

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• claire walton

  25 January 2013

  claire walton rated and commented on this recipe

  

  Yummy and easy. I added all the carrot and butter beans together then purreed it down as I know the kids wouldn't eat it

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• Jessiebearhood

  31 March 2013

  Jessiebearhood commented on this recipe

  Great recipe - i used 3 cans of beans and about 600ml of water and was a perfect consistency i threw in a lemongrass shoot and added coconut milk instead of cows milk and it gave it a beautiful creamy taste - i also garnished with a little mix of lemon zest and coriander which gave the dish a little spike...was deeelish!!

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Ingredients

• 2 tbsp sunflower oil
• 2 onions , chopped
• 1 tsp turmeric
• 1 tsp ground ginger
• 1 tbsp ground coriander
• 1 tbsp medium curry powder
• 1¼kg carrots , 1kg/2lb 4oz roughly sliced, rest coarsely grated
• 3 x 400g cans butter beans , drained and rinsed
• 1.2l vegetable stock
• 400ml whole milk
• snipped chives , if you like, to serve, plus 2 crusty loaves

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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 25 mins

Cook 1 hr

Vegetarian, Low-fat

Ingredients

• 2 tbsp sunflower oil
• 2 onions , chopped
• 1 tsp turmeric
• 1 tsp ground ginger
• 1 tbsp ground coriander
• 1 tbsp medium curry powder
• 1¼kg carrots , 1kg/2lb 4oz roughly sliced, rest coarsely grated
• 3 x 400g cans butter beans , drained and rinsed
• 1.2l vegetable stock
• 400ml whole milk
• snipped chives , if you like, to serve, plus 2 crusty loaves

PER SERVING

254 kcalories, protein 13.0g, carbohydrate 36.0g, fat 6.0 g, saturated fat 2.0g, fibre 12.0g, sugar 18.0g, salt 1.8 g

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