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Creamy curried carrot & butter bean soup

Creamy curried carrot & butter bean soup

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Rating: 4 out of 5.21 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

A smooth blended vegetable soup with Indian spice to leave simmering for hours - perfect for feeding a crowd

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal254
low infat6g
saturates2g
carbs36g
sugars18g
fibre12g
protein13g
salt1.8g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, April 2012

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Overall rating

Rating: 4 out of 5.21 ratings

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