STEP 1. Cook the onions, garlic and ginger gently in the oil until softened. Add the carrot and spices and cook for 2 minutes.
STEP 2. Add the vegetable stock and simmer for 5 minutes. Add the butter beans and cook for 10 minutes more. Ladle half the soup into a blender or food processor and whizz until smooth. Pour back into the pan and gently reheat before serving.