Spiced Citrus Bean Soup (serves 4)


  • 2 tbsp olive oil
  • 2 onions , sliced
  • 450g carrot , roughly chopped
  • 1 tbsp garam masala
  • finger-length of fresh root ginger, grated
  • juice 1 orange
  • 1l vegetable stock
  • 200ml can reduced-fat coconut milk
  • 410g/14oz can mixed beans, drained, rinsed
  • 2 tbsp chopped coriander


  • Heat the oil in a large saucepan. Gently cook the onions and carrots for 15 mins until soft and golden.
  • Add garam masala and ginger, then cook for 1 min more.
  • Add the orange juice and stock, then bring to the boil. Simmer for 10 mins until the carrots are tender, then stir in the coconut milk.
  • Using a stick blender, purée until smooth, then add the beans.
  • Bring to a simmer, scatter over coriander and serve