Butterbean and Carrot Soup

 

Does what it says on the tin; excellent for using up butterbeans. Word of warning – if you’re using dried ones that you’ve rehydrated, you do need to de-shell them… probably best if you, unlike me, don’t try to do this while they’re in a pot of boiling water but do it before you start cooking them.

2012-12-17 13.33.59

(serves 4-5)

1 tbsp sunflower oil
1 onions, chopped
1/2 tsp turmeric
1 tsp ground ginger
1/2 tbsp ground coriander
1/2 tbsp medium curry powder
500g carrots, roughly sliced
1 or 2 x 400g cans butter beans , drained and rinsed
0.6l vegetable stock
200ml whole milk

  1. Put the oil and onions in a large pan and soften for 10 mins.
  2. Stir in the spices and cook for 2 mins, then add the sliced carrots with beans and the vegetable stock. Bring to a simmer, then cover and cook for 15-20 mins until the carrots are tender.
  3. Whizz the soup to a purée with a hand blender, or purée in batches in a blender or food processor.
  4. Stir in the milk and season to taste, then keep on a very gentle heat until needed.
  5. Top with fresh or dry chives and serve with crusty bread.

(Adapted from BBC Good Food)

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