A smooth blended vegetable soup with Indian spice to leave simmering for hours – perfect for feeding a crowd
Prep:25 mins
Serves 8 – 10
2 tbsp sunflower oil2 onions, chopped1 tsp turmeric1 tsp ground ginger1 tbsp ground coriander1 tbsp medium curry powder1 ¼kg carrot, 1kg/2lb 4oz roughly sliced, rest coarsely grated3 x 400g cans butter beans, drained and rinsed1.2l vegetable stock400ml whole milksnipped chives, if you like, to serve, plus 2 crusty loaves
STEP 1Put the oil and onions in the biggest saucepan or casserole you have and soften for 10 mins. Stir in the spices and cook for 2 mins, then add the sliced carrots with half the beans and the vegetable stock. Bring to a simmer, then cover and cook for 15-20 mins until the carrots are tender.STEP 2Whizz the soup to a purée with a hand blender, or purée in batches in a blender or food processor. Tip it back into the pan (pour it through a sieve or a colander if you like), and stir in the remaining beans and grated carrot with 500ml hot water. Bring back to a simmer, then cover and cook gently for 10 mins.STEP 3Stir in the milk and season to taste, then keep on a very gentle heat until needed. If you like, snip a few chives over and serve with crusty bread.
