Creamy Curried Carrot & Butter Bean Soup
This tasty creamy soup is the perfect winter warmer and one the whole family can enjoy.

Skill Level:
Easy
Servings:
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
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.