Photo: Cala
Creamy curried carrot & butter bean soup
11 ingredients
25 min
Serves 8 - 10
openrecipes
A smooth blended vegetable soup with Indian spice to leave simmering for hours - perfect for feeding a crowd
Estimated Nutrition (whole recipe, rough)
332
Calories
10g
Protein
20g
Fat
30g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Chive | 1 tbsp (3g) | 1 |
| Sunflower Oil | not in our table | 0 |
| Coriander | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp sunflower oil
- 2 onions , chopped
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tbsp ground coriander
- 1 tbsp medium curry powder
- 1¼kg carrots , 1kg/2lb 4oz roughly sliced, rest coarsely grated
- 3 x 400g cans butter beans , drained and rinsed
- 1.2l vegetable stock
- 400ml whole milk
- snipped chives , if you like, to serve, plus 2 crusty loaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes