Ingredients (serves 2)
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1" piece of ginger, grated
- 1 carrot, grated
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 375ml chicken stock
- 400g tin butter beans
- Heat a little olive oil then cook the onion, garlic and ginger for a few minutes until softened. Add the carrot and spices for a further two minutes.
- Add the chicken stock and simmer for 5 minutes. At this point, add the butter beens and cook for 10 more minutes. Ladle half of the soup into a blender or food processor and blitz until smooth before pouring back into the pan and gently reheat before serving.
To serve, split between two bowls and swirl a little soured cream over the top before scattering with some fresh chopped coriander. Delicious!
Soup making isn't something that i'm usually that good at so I am please to say that this was a tasty, quick and easy recipe that i was able to prepare using ingredients that are always in the fridge and cupboard that I will definitely be making again, regardless of the weather. Next time I might leave the soup chunky, or maybe try using cannellini or berlotti beans instead of the butter beans.
This recipe has become my current favourite soup recipe but I would be interested in hearing what soup recipes get your taste buds buzzing?