Ingredients
- onions 2, finely chopped
- garlic 1 clove, crushed
- ginger a small chunk, grated
- olive oil 1 tbsp
- carrots 2, grated
- ground cumin 2 tsp
- ground coriander 1 tsp
- paprika 1 tsp
- vegetable stock 750ml
- butter beans 2 x 400g tins
Method
- 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.
