Spiced citrus bean soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp olive oil
- 2 onionssliced
- 450g carrotroughly chopped
- 1 tbsp garam masala
- finger-length of fresh root gingergrated
- juice 1 orange
- 1l vegetable stock
- 200ml can reduced-fat coconut milk
- 410g/14oz can mixed beansdrained, rinsed
- 2 tbsp chopped coriander
Nutrition: per serving (without naans)
- kcal261
- fat13g
- saturates5g
- carbs31g
- sugars17g
- fibre9g
- protein9g
- salt1.15glow
Method
step 1
Heat the oil in a large saucepan. Gently cook the onions and carrots for 15 mins until soft and golden. Add garam masala and ginger, then cook for 1 min more.
step 2
Add the orange juice and stock, then bring to the boil. Simmer for 10 mins until the carrots are tender, then stir in the coconut milk. Using a stick blender, purée until smooth, then add the beans. Bring to a simmer, scatter over coriander and serve.
