Spiced citrus bean soup
Reduced-fat coconut milk gives a lovely creaminess to this soup, but keeps it light
- Prep: 15 mins
Cook: 35 mins
- Serves 4
- Easy
Ingredients
- 2 tbsp olive oil
- 2 onions, sliced
- 450g carrots, roughly chopped
- 1 tbsp garam masala
- finger-length of fresh root ginger, grated
- juice 1 orange
- 1l vegetable stock
- 200ml can reduced-fat coconut milk
- 410g/14oz can mixed beans, drained, rinsed
- 2 tbsp chopped coriander
Coconut & almond naans
Heat oven to 180C/fan 160C/gas 4. Mix
2 tbsp desiccated coconut, 50g flaked
almonds and 1 tsp garam masala into
50g softened butter. Spread over 4 mini
naans. Put onto a baking sheet, then
bake for 10 mins until golden.
Method
-
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.
-
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.
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