Creamy Curried Carrot & Butter Bean Soup

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

• Cooking Time Prep 25 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 8 - 10

Nutrition per serving

• Kcalories

  254

• Protein

  13g

• Carbs

  36g

• Fat

  6g

• Saturates

  2g

• Fibre

  12g

• Sugar

  18g

• Salt

  1.8g

Ingredients

• 2 tbsp sunflower oil
• 2 onions, chopped
• 1 tsp turmeric
• 1 tsp ground ginger
• 1 tbsp ground coriander
• 1 tbsp medium curry powder
• 1¼kg carrots, 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

Directions

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.
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.
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.

Categories: All Christmas, Healthy, Vegetables