Healthy spring recipe for 8 - 10 people, takes only 20 mins; recipe has sunflower oil, onion, turmeric, ground ginger, ground coriander, curry powder, carrot, butter bean, vegetable stock, whole milk and chive.
Creamy curried carrot & butter bean soup
Course: Healthy spring
Servings
8 - 10
servings
Prep time
25 mins
Ingredients
- Turmeric: 1 tsp turmeric
- Onion: 2 onions, chopped
- Vegetable Stock: 1.2l vegetable stock
- Carrot: 1 1/4 kg carrot, 1kg/2lb 4oz roughly sliced, rest coarsely grated
- Curry Powder: 1 tbsp medium curry powder
- Chive: snipped chives, if you like, to serve, plus 2 crusty loaves
- Sunflower Oil: 2 tbsp sunflower oil
- Butter Bean: 3 x 400g cans butter beans, drained and rinsed
- Ground Coriander: 1 tbsp ground coriander
- Ground Ginger: 1 tsp ground ginger
- Whole Milk: 400ml whole milk
Directions
- 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.
- Whizz the soup to a puree with a hand blender, or puree 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.
- 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.
