Creamy Curried Carrot & Butter Bean Soup

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

Skill Level:




1 (Per Serving)


  • 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


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.