Creamy curried carrot & butter bean soup

• sunflower oil↗2 tbsp tbsp
• onions↗2

  chopped

• turmeric↗1 tsp tsp
• ground ginger↗1 tsp tsp
• ground coriander↗1 tbsp tbsp
• medium curry powder↗1 tbsp tbsp
• carrot↗1 ¼kg kg

  1kg/2lb 4oz roughly sliced, rest coarsely grated

• butter beans

  drained and rinsed

• vegetable stock↗1.2l l
• whole milk↗400ml ml
• snipped chives

  if you like, to serve, plus 2 crusty loaves

Step-by-step instructions

1. 1

   Put 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.

2. 2

   Whizz 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.

3. 3

   Stir 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.