How To Make Creamy Curried Carrot Butter Bean Soup
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Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 1 tsp curry powder
- 1 can of butter beans, drained and rinsed
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté until translucent.
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Add chopped carrots and curry powder to the pot. Cook for 2-3 minutes, stirring occasionally.
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Add butter beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until carrots are tender.
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Remove the pot from heat and let it cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth.
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Return the pureed soup to the pot and stir in coconut milk. Season with salt and pepper to taste.
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Heat the soup over low heat until warmed through.
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Serve the creamy curried carrot & butter bean soup in bowls, garnished with fresh cilantro.
Nutrition
- Calories : 220kcal
- Total Fat : 7g
- Saturated Fat : 4g
- Cholesterol : 0mg
- Sodium : 850mg
- Total Carbohydrates : 32g
- Dietary Fiber : 7g
- Sugar : 8g
- Protein : 7g
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