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Spiced citrus bean soup

Spiced citrus bean soup

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

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

  • Freezable
  • Vegetarian
Nutrition: per serving (without naans)
HighlightNutrientUnit
kcal261
fat13g
saturates5g
carbs31g
sugars17g
fibre9g
protein9g
low insalt1.15g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, March 2009

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Overall rating

Rating: 4 out of 5.21 ratings

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