Name: Spiced citrus bean soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp olive oil; 2 onions sliced; 450g carrot roughly chopped; 1 tbsp garam masala; finger-length of fresh root ginger grated; juice 1 orange; 1l vegetable stock; 200ml can reduced-fat coconut milk; 410g/14oz can mixed beans drained, rinsed; 2 tbsp chopped coriander

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Spiced citrus bean soup

Spiced citrus bean soup

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4 out of 5.21 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 onions

sliced
450g carrot

roughly chopped
1 tbsp garam masala
finger-length of fresh root ginger

grated
juice 1 orange
1l vegetable stock
200ml can reduced-fat coconut milk
410g/14oz can mixed beans

drained, rinsed
2 tbsp chopped coriander

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Nutrition: per serving (without naans)

kcal261
fat13g
saturates5g
carbs31g
sugars17g
fibre9g
protein9g
salt1.15g

low

Method

step 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.
step 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 TIPS

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.

Recipe from Good Food magazine, March 2009

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A star rating of 4 out of 5.21 ratings

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