Creamy curried carrot & butter bean soup

3 of 5-a-day 3 of five a day 400 kcal or less 5-a-day asia carrot carrots dinner party easter weekend family and friends fibre five a day for a crowd good friday india indian over an hour saturday soup slow-cook spiced weekend

N/A

Source

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

Method

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.