Spiced citrus bean soup

Spiced citrus bean soup

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(14 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving (without naans)

kcalories
261
protein
9g
carbs
31g
fat
13g
saturates
5g
fibre
9g
sugar
17g
salt
1.15g

Ingredients

  • 2 tbsp olive oil
  • 2 onions, sliced
  • 450g carrots, roughly chopped
  • 1 tbsp garam masala
  • finger-length of fresh root ginger, grated
  • juice 1 orange
  • 1l vegetable stock
  • 200ml can reduced-fat coconut milk
  • 410g/14oz can mixed beans, drained, rinsed
  • 2 tbsp chopped coriander

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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.

Recipe from Good Food magazine, March 2009

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Comments

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

liezeldutoit's picture
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Did not enjoy this at all

eleanormayo's picture
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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.

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