Creamy curried carrot & butter bean soup

Creamy curried carrot & butter bean soup

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Cooking time

Prep: 25 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 8 - 10

A smooth blended vegetable soup with Indian spice to leave simmering for hours - perfect for feeding a crowd

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
254
protein
13g
carbs
36g
fat
6g
saturates
2g
fibre
12g
sugar
18g
salt
1.8g

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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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, April 2012

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Comments

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Blossom8's picture

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

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