Spiced Carrot & Butterbean Soup

Posted on February 25, 2011

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I’m a big fan of soup, but there is a tendency for many of my soups to taste alike!! My standard recipe is a few handfuls of any vegetable left   lurking in the veg box and some vegetable bouillon blended to a smooth consistency and topped with whatever fresh herb I have to hand. The result is a tasty, but repetitive array of warming healthy soups!

Hence, I’m always happy to try a new recipe that takes me away from soup-tedium!

This is the cover recipe from this month’s Delicious magazine, which I’ve taken the liberty of adapting slighty (less milk, no fried onions) for ease and taste preferences. The predominant flavour comes from a generous dose of cumin and coriander and I highly recommended using the whole seeds, toasting and grinding yourself rather than buying ready-ground. Not only will your kitchen smell amazing as the toasted seeds give off their fragrant aroma, it will also bring out the taste much more. Yes, it will add another pan to your mess and an extra 5 minutes cooking time, but it is worth the effort!

I think this is the perfect soup for a cold miserable day. It’s muted orange hue is like sunshine in the bowl and the spices transform a dreary day into something all the more exotic! Besides that, it’s healthy which means cake for dessert minus the guilt!!

Spiced Carrot & Butterbean Soup

1 tbsp cumin seeds, 1 tbsp coriander seeds, 10g butter, 1 large onion (chopped), pinch chilli flakes, 600g carrots (peeled & chopped), 800ml vegetable stock, 1 tin butter beans (drained), 300ml milk, 2 tbsp natural yoghurt, handful of flat-leaf parsley (roughly chopped)

Dry fry the spices for 2-3 mins. Grind the chilli flakes and the spices to a powder in a pestle and mortar. Melt butter in a pan and add the onion and spices. Cook for 10 minutes, until softened. Add carrots and stock and simmer until carrots are soft (20-30 minutes). Blend until smooth. Return to pan with the milk and reheat. Serve with chopped parsley leaves and a swirl of yoghurt (serves 4).

Enjoy eating,

Helen x

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