Simple simnel cake
This is a perfect quick-mix-fix for Easter - based on traditional recipes
Creamy curried carrot & butter bean soup
Serves 8 - 10
Easy
Prep:
Cook:
A smooth blended vegetable soup with Indian spice to leave simmering for hours - perfect for feeding a crowd
Skip to ingredients
- 2 tbsp sunflower oil
- 2 onionschopped
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tbsp ground coriander
- 1 tbsp medium curry powder
- 1 ¼kg carrot1kg/2lb 4oz roughly sliced, rest coarsely grated
- 3 x 400g cans butter beansdrained and rinsed
- 1.2l vegetable stock
- 400ml whole milk
- snipped chivesif you like, to serve, plus 2 crusty loaves
Nutrition: per serving
- kcal254
- fat6glow
- saturates2g
- carbs36g
- sugars18g
- fibre12g
- protein13g
- salt1.8g
Method
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.
