Creamy curried carrot & butter bean soup

Creamy curried carrot & butter bean soup

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(16 ratings)

Prep: 25 mins Cook: 1 hr

Easy

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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Ingredients

  • 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 onions, chopped
    Onion

    Onion

    un-yun

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

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

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

    Carrot

    ka-rot

    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

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.

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Comments, questions and tips

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purrfex
9th Feb, 2015
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
11th May, 2013
Lovely receipe, appreciated by all the family
tinkerfluff
2nd Apr, 2013
5.05
We made this today with a tiny bit more curry powder and it was perfect, not to spicy and nice and creamy. Gorgeous :)
jessiebearhood
31st Mar, 2013
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
25th Jan, 2013
5.05
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
9th Nov, 2012
5.05
This is easy to make and very tasty. The recipe provides enough for eight to ten servings.
thesmiths
3rd Oct, 2012
Is there any chance we can have the doses for 2 people?
Mrs Pienaar
20th Jul, 2012
Great soup, but make sure you use a big pan - I needed to split across two.
PurpleBee
23rd May, 2012
3.05
the recipe looked great but the end result was lacking a bit in flavour and quite watery.
peeriebreeks
19th May, 2012
4.05
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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KochinVeronica's picture
KochinVeronica
19th Sep, 2013
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 :)