Lunchtime Satur­day soup

Creamy cur­ried car­rot & but­ter bean soup


Serves 8-10 Prep 25 mins Cook 1 hr

2 tbsp sun­flower oil

2 onions, chopped

1 tsp turmeric

1 tsp ground gin­ger

1 tbsp ground co­rian­der

1 tbsp medium curry pow­der

1.25kg car­rots, 1kg roughly sliced, rest coarsely grated

3 x 400g cans but­ter beans, drained and rinsed

1.2 litres vegetable stock

400ml whole milk snipped chives, to serve crusty bread, to serve

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. PER SERV­ING 254 kcals, fat 6g, sat­u­rates 2g, carbs 36g, sug­ars 18g, pro­tein 13g, fi­bre 12g, salt 1.8g

This In­dian spiced soup can be made ahead and frozen

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