Curried carrot & butter bean soup

This low-fat but creamy soup makes a great winter dinner because it's packed with filling beans.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the oil and onions in the biggest pan or casserole you have and cook for 10 minutes to soften the onions.

Step 2

Stir in the spices and cook for 2 minutes, then add the sliced carrots with half the beans and the vegetable stock.

Step 3

Bring to a simmer, then cover and cook for 15-20 minutes until the carrots are tender.

Step 4

Whizz the soup to a purée with a hand blender, or purée in batches in a blender or food processor.

Step 5

Tip the soup back into the pan (pour it through a sieve or a colander, if you like) and stir in the remaining beans and the grated carrot with 500ml/18fl oz hot water.

Step 6

Bring back to a simmer, then cover and cook gently for 10 minutes.

Step 7

Stir in the milk and season to taste, then keep on a very gentle heat until needed.

Step 8

If you like, snip a few chives over and serve with crusty bread.