soup - Carrot and Citrus Bean soup

By tinathorn

Ingredients

• 2 tbs olive oil
• 2 onions
• Approx. 450g carrots- roughly chopped
• 1 tbs garam masala
• A thumb sized piece of ginger- grated
• Juice of 1 orange or 1/4 cup orange juice
• 1 litre vegetable stock
• 200 ml coconut milk (full fat or light is fine)
• 410g can mixed beans- drained and rinsed (note- I would use two cans next time)
• 2 tbs chopped corriander

Details

Adapted from includingcake.com

Preparation

Step 1

Heat oil in a large pan and gently fry the onions and chopped carrot for around 15 minutes until softening. Add the garam masala and ginger and cook for 1 more minute.
Add the orange juice and vegetable stock, bring to the boil then simmer for 10 minutes. Once the carrots are tender, stir in the coconut milk. Using an electric hand blender (or pour into a blender) puree until fairly smooth (or as smooth as you like).
Add the beans to the pureed mixture in the pan, simmer for a few minutes. Add the coriander just before serving.
Left over portions can be frozen.