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
Chives, chopped (to serve)
- 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.
- 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.
- 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.