
By Tanya Thomas
Carrot and Butterbean Soup
5 steps
Prep:15minCook:40min
This is perfect served as a lunch or supper dish on a cold day. It's a good way of using up a surplus of carrots and it tastes great served with crusty wholemeal bread. The soup can be kept in the fridge for up to 3 days. The recipe can be easily doubled to serve a crowd.
Updated at: Thu, 17 Aug 2023 09:50:35 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
21
High
Nutrition per serving
Calories219.3 kcal (11%)
Total Fat4.1 g (6%)
Carbs40.6 g (16%)
Sugars12.1 g (13%)
Protein7.3 g (15%)
Sodium1057.3 mg (53%)
Fiber9.6 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

1 tablespoonvegetable oil

1onion
large, peeled and finely chopped

1clove garlic
peeled and crushed

1 stickcelery
chopped finely

1kgcarrots
tops removed and scrubbed, cut into 1cm cubes

2potatoes
medium, scrubbed and cut into 1cm cubes

1.5 litresvegetable stock
hot

200mlsemi-skimmed milk

1can of butter beans in water

fresh coriander
small, chopped
Instructions
Step 1
Heat the oil in a large, deep saucepan. Fry the onions on medium heat, stirring occasionally, until the onions are softened and just starting to brown.
Step 2
Add the garlic, celery, carrots and potatoes and fry for a further 2-3 minutes.
Step 3
Add the stock and milk to the pan. Turn up the heat and bring the pan to a simmer. Turn the heat down to low, put the lid on and simmer for 20 - 25 minutes until the vegetables are tender.
Step 4
Add 3/4 of the butterbeans and all of the water from the can to the pan. Simmer for a further 5 minutes.
Step 5
Using a stick blender, blend the soup to a smooth consistency. Add the remaining beans and most of the chopped coriander to the pan. Stir and check the seasoning before serving with the remaining coriander sprinkled on top.
Notes
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