Creamy curried carrot & butter bean soup

Creamy curried carrot & butter bean soup

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(16 ratings)

Prep: 25 mins Cook: 1 hr


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

  • Vegetarian

Nutrition: per serving

  • kcal254
  • fat6g
  • saturates2g
  • carbs36g
  • sugars18g
  • fibre12g
  • protein13g
  • salt1.8g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 1 tbsp ground coriander
  • 1 tbsp medium curry powder
  • 1¼kg carrot, 1kg/2lb 4oz roughly sliced, rest coarsely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 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


  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.

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Comments (22)

purrfex's picture

delicious, really tasty however did not have nearly enough for 6 bowls..maybe I need smaller bowls. Replaced the milk with Almond milk and a wee touch more curry spice, but would make again

amandag77's picture

Lovely receipe, appreciated by all the family

tinkerfluff's picture

We made this today with a tiny bit more curry powder and it was perfect, not to spicy and nice and creamy. Gorgeous :)

jessiebearhood's picture

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!!

cwal10's picture

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

mike1970's picture

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

thesmiths's picture

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

Mrs Pienaar's picture

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

PurpleBee's picture

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

peeriebreeks's picture

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

jindih's picture

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

alisonpg's picture

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.

susanjeanm's picture

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.

hotspice's picture

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

rosielea79's picture

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

sbradley's picture

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.

donnadoo98's picture

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

Frantic Flapjack's picture

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.

adelaidefreville's picture

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.

hayley_jayne's picture

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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Tips (1)

KochinVeronica's picture

I suggest using none of the 500 ml water and only 300 ml low-fat milk at the very end. The consistency thus obtained is superb...served with chives- simply delicious :)