Creamy curried carrot & butter bean soup

Creamy curried carrot & butter bean soup

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(19 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


  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 onions, chopped



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

  • 1 tsp turmeric



    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



    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, questions and tips

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5th Mar, 2019
As others have said, it's on the bland side and very thin, so I kind of combined it with another recipe on here, adding 250g red lentils to thicken it up, plus cumin seeds, more hot curry powder and will use coconut milk for vegans.
29th Jun, 2018
I could eat this soup every week. It was very easy to make
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
11th May, 2013
Lovely receipe, appreciated by all the family
2nd Apr, 2013
We made this today with a tiny bit more curry powder and it was perfect, not to spicy and nice and creamy. Gorgeous :)
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!!
25th Jan, 2013
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
9th Nov, 2012
This is easy to make and very tasty. The recipe provides enough for eight to ten servings.
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.


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KochinVeronica's picture
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 :)
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