Creamy curried carrot & butter bean soup
- Preparation and cooking time
- Serves 8 - 10
A smooth blended vegetable soup with Indian spice to leave simmering for hours - perfect for feeding a crowd
- 2 tbsp sunflower oil
- 2 onions , chopped
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tbsp ground coriander
- 1 tbsp medium curry powder
- 1 ¼kg carrot , 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
- STEP 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.
- STEP 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.
- STEP 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.