Creamy curried carrot & butter bean soup

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

  • Prep:25 mins
    Cook:1 hrs
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 254
  • fat 6g
  • saturates 2g
  • carbs 36g
  • sugars 18g
  • fibre 12g
  • protein 13g
  • 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
MPU 2

Method

  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.

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