Carrot, bean and ginger soup recipe

This is the perfect soup for those warm cozy nights. It's vegetarian and a good source of calcium, folic acid and vitamin C too. Watch the 'how to' guide below and answer the simple question to stand a chance to win High Tea for Two at the Oyster Box. 

 

This hearty carrot, bean and ginger soup brightens a winter's day but is also perfect in the lighter months. This carrot and ginger soup recipe is packed with healthy, fresh carrots and warming, tingling spices of ginger and a light sprinkling of curry powder which gives it a slight kick. 

 

This soup freezes well, so make a large batch.

 

The carrots give the soup a lovely sweetness, so children really like it and it’s good for part of the five-a-day fruit and veggie quota. It is quite a filling soup, so you could serve it for lunch or as a snack meal with cheese and fruit afterwards.

 

HEARTY WINTER CARROT, BEAN AND GINGER SOUP

 

Ingredients:

3tbsp olive oil

2tspn of crushed ginger

½ tspn crushed garlic paste

1tspn medium strength curry powder

Grated rind of 1 lime

1 small onion finely sliced

1 medium potato peeled and cubed

4 large carrots peeled and cubed

3 sprigs of fresh thyme, leaves removed and roughly chopped

1lt vegetable stock

500ml skimmed milk

120grs cannellini beans 

120grs chick peas

120grs red kidney beans 

Maldon Sea Salt and Crushed Black pepper

 

Method:

Heat the olive oil in a saucepan and add the onions, carrots and potato. Cook for several minutes, stirring from time to time. Do not brown the vegetables. Then add the garlic, ginger and curry powder and cook for a further minute. Add the stock, lime rind and thyme to the pan, half cover the pan with its lid, and simmer gently for 20 minutes until the carrots are tender. Remove the thyme before combining the beans and skim milk and allow to cook for a further five minutes. Cool slightly and then liquidize the soup until smooth. Taste and season with Maldon sea salt and crushed black pepper.  Reheat to serve.