Name: Creamy curried carrot & butter bean soup
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 10
Cuisine: Asian
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

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Creamy curried carrot & butter bean soup

Creamy curried carrot & butter bean soup

Good Food team

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Serves 8 - 10

Easy

Prep: 25 mins

Cook: 1 hr

A star rating of 4.2 out of 5.24 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal254
fat6g

low
saturates2g
carbs36g
sugars18g
fibre12g
protein13g
salt1.8g

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.

Recipe from Good Food magazine, April 2012

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A star rating of 4.2 out of 5.24 ratings

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