Spiced citrus bean soup

Spiced citrus bean soup

By Good Food
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(21 ratings)
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Prep: 15 mins Cook: 35 mins

Easy

Serves 4

Reduced-fat coconut milk gives a lovely creaminess to this soup, but keeps it light

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (without naans)

  • kcal261
  • fat13g
  • saturates5g
  • carbs31g
  • sugars17g
  • fibre9g
  • protein9g
  • salt1.15g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, sliced
    Onion

    Onion

    un-yun

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

  • 450g carrot, roughly chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • finger-length of fresh root ginger, grated
  • juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1l vegetable stock
  • 200ml can reduced-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 410g/14oz can mixed beans, drained, rinsed
  • 2 tbsp chopped coriander

Method

  1. Heat the oil in a large saucepan. Gently cook the onions and carrots for 15 mins until soft and golden. Add garam masala and ginger, then cook for 1 min more.

  2. Add the orange juice and stock, then bring to the boil. Simmer for 10 mins until the carrots are tender, then stir in the coconut milk. Using a stick blender, purée until smooth, then add the beans. Bring to a simmer, scatter over coriander and serve.

  • Recipe Tip

    Coconut & almond naans

    Heat oven to 180C/fan 160C/gas 4. Mix 2 tbsp desiccated coconut, 50g flaked almonds and 1 tsp garam masala into 50g softened butter. Spread over 4 mini naans. Put onto a baking sheet, then bake for 10 mins until golden.

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Comments, questions and tips

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pizzalady
10th Mar, 2020
4.05
Having read the comments from previous reviewers, I used 1/2 tbsp Garam masala, 350g carrots and 100g celery and added 100g red lentils to soak up the excess liquid (and cooked it longer for the lentils). Finished it off with the juice of half a lime. Easy, tasty and nutritious!
lizleicester
4th Mar, 2019
4.05
This was a good winter warmer soup. Suitable for vegetarians and vegans without losing any flavour - we all enjoyed it.
e_l_hughes
8th Aug, 2016
4.05
Delicious! I used an extra tin of mixed beans and added the juice of a lime. Also didn't use a full tablespoon of Garam Masala following an earlier comment on here .It would definitely have benefitted from some chilli flakes but alas I didn't have any.
ivabrknjac's picture
ivabrknjac
10th Jul, 2015
5.05
Yummy! Was craving for a spoon meal with a bit of exotic twist to it and this was the right choice. Love the way all ingredients blend together to create rich but refreshing taste. One tip regarding beans; I don't like to use tinned vegetables, so I boiled separately a mix of beans and pulses I found in my cupboard (spelt, mung beans and chickpeas) for 15 min, drained it and added it in the soup mixture after blending. Think this is tastier and healthier version. All in all, definitely a recipe to keep and share, thank you!
sarahalister
3rd May, 2014
2.05
Disappointing. Overwhelmed by garam masala taste. Might be because we used home made garam masala which might be a bit stronger, but wouldn't try making it again.
fairystoryteller
28th Apr, 2014
4.05
We liked this. But I thought the flavour was too 'carroty' so next time I will substitute a couple of sticks of celery for some of the carrot to make up the 450g. Followed others' suggestions and only used 750ml of stock and this made the consistency just right. The fresh coriander is a must because it really lifts the flavour. I will make this again with the tweak described above.
angellibrarian
27th Jul, 2013
Delicious! I used the juice of one lime instead of one orange, and this worked really well. Will definitely be making this again in the future.
limefruitgum's picture
limefruitgum
12th Jul, 2013
Delish! Will certainly do again :)
elsiepac
23rd Oct, 2011
4.05
I have exactly the same comment as Belkey above, I found this was very thin, so I used a tin each of cannelini and kidney beans, which helped a bit, but next time I will reduce the stock to probably 650-700ml. Otherwise, pretty nice little recipe!
allclare1
29th Sep, 2011
5.05
Probably the best soup recipe I've tried. Will be even nicer in deepest winter! I added a few chili flakes which gave a nice warm taste. I didn't find it too thin at all, once blended it was the perfect consistency.

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limefruitgum's picture
limefruitgum
12th Jul, 2013
Anyone tried this without the cream? :)
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