CREAMY CURRIED CARROT & BUTTER BEAN SOUP

Creamy curried carrot & butter bean soup image

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

Provided by Good Food team

Time 1h25m

Number Of Ingredients 11

Previous Next

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

Steps:

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 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.
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.

Nutrition Facts : Calories 254 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium