Carrot, coriander and butterbean soup
- Total Time
Onion(s)1 large, finely chopped
Celery, Raw1 stick(s), finely chopped
Coriander seeds2 teaspoons
Coriander, Dried2 teaspoons, level
Chilli Powder½ teaspoons, level
Ground Ginger¼ teaspoons, level
Carrots, raw600 g, 450g peeled and sliced, the rest coarsely grated
Butter Beans, cooked1 can(s), large, drained, and rinsed
Vegetable stock cube(s)1 cube(s), to make 800ml stock
Coriander, fresh28 g, pack of, chopped
- Put the onion, celery and coriander seeds in a large pan or stockpot with 250ml water, set over a high heat. Cover and bring to the boil, then reduce the heat and simmer for 10 minutes, until the vegetables are soft. Stir in the spices and cook, uncovered, until the spices are fragrant and the water has evaporated.
- Stir in the sliced carrots with one-third of the beans and the stock. Bring to a simmer, then cover and cook for 15 minutes until the carrots are tender. Stir in most of the fresh coriander and use a stick blender or purée the mixture to a smooth soup.
- Stir in the grated carrot with the remaining beans and season to taste. Simmer, covered, for 10 minutes until the grated carrot and beans are tender.
- Serve garnished with the remaining coriander.