Spiced citrus bean soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Reduced-fat coconut milk gives a lovely creaminess to this soup, but keeps it light
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
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.
