Spiced citrus bean soup

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Ingredients

2 tbsp olive oil

2 onions , sliced

450g carrot , 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

Method

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.

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.