Spiced citrus bean soup

Spiced citrus bean soup

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(19 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 4
Reduced-fat coconut milk gives a lovely creaminess to this soup, but keeps it light

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (without naans)

  • kcal261
  • fat13g
  • saturates5g
  • carbs31g
  • sugars17g
  • fibre9g
  • protein9g
  • salt1.15g
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Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, sliced

    Onion

    un-yun

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

  • 450g carrot, roughly chopped

    Carrot

    ka-rot

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

  • 1 tbsp garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • finger-length of fresh root ginger, grated
  • juice 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1l vegetable stock
  • 200ml can reduced-fat coconut milk
  • 410g/14oz can mixed beans, drained, rinsed
  • 2 tbsp chopped coriander

Method

  1. Heat the oil in a large saucepan. Gently cook the onions and carrots for 15 mins until soft and golden. Add garam masala and ginger, then cook for 1 min more.

  2. Add the orange juice and stock, then bring to the boil. Simmer for 10 mins until the carrots are tender, then stir in the coconut milk. Using a stick blender, purée until smooth, then add the beans. Bring to a simmer, scatter over coriander and serve.

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Comments (17)

e_l_hughes's picture
3.75

Delicious! I used an extra tin of mixed beans and added the juice of a lime. Also didn't use a full tablespoon of Garam Masala following an earlier comment on here .It would definitely have benefitted from some chilli flakes but alas I didn't have any.

ivabrknjac's picture
5

Yummy! Was craving for a spoon meal with a bit of exotic twist to it and this was the right choice. Love the way all ingredients blend together to create rich but refreshing taste. One tip regarding beans; I don't like to use tinned vegetables, so I boiled separately a mix of beans and pulses I found in my cupboard (spelt, mung beans and chickpeas) for 15 min, drained it and added it in the soup mixture after blending. Think this is tastier and healthier version. All in all, definitely a recipe to keep and share, thank you!

sarahalister's picture
1.25

Disappointing. Overwhelmed by garam masala taste. Might be because we used home made garam masala which might be a bit stronger, but wouldn't try making it again.

fairystoryteller's picture
3.75

We liked this. But I thought the flavour was too 'carroty' so next time I will substitute a couple of sticks of celery for some of the carrot to make up the 450g. Followed others' suggestions and only used 750ml of stock and this made the consistency just right. The fresh coriander is a must because it really lifts the flavour. I will make this again with the tweak described above.

angellibrarian's picture

Delicious! I used the juice of one lime instead of one orange, and this worked really well. Will definitely be making this again in the future.

limefruitgum's picture

Delish! Will certainly do again :)

elsiepac's picture
4

I have exactly the same comment as Belkey above, I found this was very thin, so I used a tin each of cannelini and kidney beans, which helped a bit, but next time I will reduce the stock to probably 650-700ml. Otherwise, pretty nice little recipe!

allclare1's picture
5

Probably the best soup recipe I've tried. Will be even nicer in deepest winter! I added a few chili flakes which gave a nice warm taste. I didn't find it too thin at all, once blended it was the perfect consistency.

sllyst's picture
4

I eat a lot of soups so it's nice to find recipes with a bit of a difference. I used full fat coconut and just had less of it, it was very satisfying and delicious. I also added a sprinkle of chilli flakes to give it a kick.

masakluarbiasa's picture

Very easy and very tasty. I followed the recipe pretty closely and did not find the soup too watery. The quantity of beans seemed about right, although when I put them in I was worried there was not enough. Our soup bowls are tall with a small base so the beans congregate nicely at the bottom. It may not be the same if you use a shallow soup bowl.

stella_m's picture
4

I used 1/2 tsp red curry paste in place of the garam masala and only added 750 ml stock as my flatmate prefers thicker soups. Yum!

gosia778's picture

Love the soup! Warm but light works really well for bit colder autumn evenings.

cretancook's picture
4

This is a great soup. I make it often but as its difficult to find canned mixed beans here I tend to use only red kidney beans unless I have soaked and cooked beans for another recipe.

jevidrian's picture
4

i love this soup its healthy, warming and light i make it all the time its great to take in flask to work. mmmmmmmmm

silnarnin's picture
5

Loved it! And it freezes well too. It's another one for the binder.

liezeldutoit's picture
1

Did not enjoy this at all

eleanormayo's picture
3

This has the potential to be a really nice soup, but as the recipe stands it is too thin, I had to put two tins of pulses in to give it more substance and when I do it again I would reduce the amount of stock to about 750ml.

Questions (1)

limefruitgum's picture

Anyone tried this without the cream? :)

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