Creamy curried carrot and butter bean soup

Ingredients – Serves 8 to 10

2 tbsp sunflower oil
2 onions, chopped
1 tsp turmeric
1 tsp ground ginger
1 tbsp ground coriander
1 tbsp medium curry powder
1.25kg carrot, (1kg roughly cut) the rest grated
3 x 400g tins butter beans, rinsed and drained
1.2l vegetable stock
400ml milk
Chives, chopped (to serve)


  1. Put the oil and onions in the biggest saucepan you have and cook on a medium heat until soft for 5-10 minutes. Stir in the spices and cook for a further 2 minutes, then add the rough cut carrot with half the beans and the vegetable stock. Bring to a simmer, then cover and cook for 15-20 minutes, until the carrots are tender.
  2. Use a stick blender to blend the soup to a puree, tip back into the pan and stir the remaining beans and grated carrots with 500ml hot water. Bring back to a simmer, then cover and cook gently for 10 minutes.
  3. Stir in the milk and season to taste, then keep on a very gentle heat until needed. If you like, chop a few chives over the top to serve.