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Creamy Curried Carrot & Butter Bean Soup

Name: Creamy Curried Carrot & Butter Bean Soup
Yield: 4
Ingredients: Low Calorie Oil; 2 Onions, Chopped; 1 tsp Turmeric; 1 tsp Ground Ginger; 1 tbsp Ground Coriander; 1 tbsp Medium Curry Powder; 1 kg Carrots, Sliced; 1 1/2 cans Butterbeans, Drained & Rinsed; 1.2 L Vegetable Stock; 65g Seeded Roll

This tasty creamy soup is the perfect winter warmer and one the whole family can enjoy.

Level	Easy
Serves	4
Bites	1 (Per Serving)

Ingredients

Low Calorie Oil

2 Onions, Chopped

1 tsp Turmeric

1 tsp Ground Ginger

1 tbsp Ground Coriander

1 tbsp Medium Curry Powder

1 kg Carrots, Sliced

1 1/2 cans Butterbeans, Drained & Rinsed

1.2 L Vegetable Stock

65g Seeded Roll

Method

Spray a large pan with low calorie oil and sauté 2 chopped onions until soft. Add 1 tsp turmeric, 1tsp ground ginger, 1tbsp ground coriander and 1 tbsp medium curry powder and cook for 2 minutes. Add 1kg sliced carrots and 1½ cans of drained and rinsed butterbeans with 1.2 L vegetable stock. Bring to the boil, cover and simmer until the carrots are tender. Whizz the soup to a puree with a hand blender or in a food processor. Tip it back into the pan and stir in another 1 ½ cans of butterbeans and ¼ kg of coarsely grated carrot. Add 500ml of hot water, bring back to a simmer, then cover and cook gently for 10mins. Stir in 400ml whole milk, season and keep on a gentle heat until ready to serve. Snip a few chives over the top and serve with a 65g seeded roll.