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Spiced citrus bean soup

Reduced-fat coconut milk gives a lovely creaminess to this soup, but keeps it light

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 261
  • Carbohydrates 31
  • Saturated Fat 5
  • Sugar 17
  • Protein 9
  • Fat 13
  • Fibre 9
  • Salt 1.15

Nutrition per serving

  • Calories 261
  • Carbohydrates 31
  • Saturated Fat 5
  • Sugar 17
  • Protein 9
  • Fat 13
  • Fibre 9
  • Salt 1.15

Ingredients

  • 2 tbsp olive oil
  • 2 onions, sliced
  • 450g carrots, 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

Tip

Coconut & almond naans
Heat oven to 180C/fan 160C/gas 4. Mix 2 tbsp desiccated coconut, 50g flaked almonds and 1 tsp garam masala into 50g softened butter. Spread over 4 mini naans. Put onto a baking sheet, then bake for 10 mins until golden.

Method

  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.

  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.

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