Butterbean and Smoked Bacon Soup

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To some, the combination of ingredients in this soup may seem unusual. On tasting however, the beautiful spicy kick that complements the sweetness of the carrots – your mind will be blown. The addition of smoked bacon really adds a little umph in terms of flavours. Some people prefer not to blitz this soup , however I would recommend it as the butter beans gives a fantastic velvety finish.

Ingredients 

  • 1 tbsp rapeseed oil
  • 450g (1lb) carrots
  • 1 diced onion, diced
  • 50g (2oz) rindless smoked streaky bacon, diced
  • 1 garlic clove, crushed
  • 1 tsp freshly grated root ginger
  • 1 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1 x 400g (14oz) can of butter beans, drained and rinsed
  • 1.2 litres (2 pints) vegetable stock
  • 200ml (7fl oz) semi-skimmed milk
  • 1 tbsp tomato purée
  • 1 tbsp chopped fresh flat-leaf parsley
  • Sea salt and freshly ground black pepper

Method

  • Heat the rapeseed oil in a pan over a medium heat.
  • Sauté the carrots, onion, bacon, garlic and ginger for 10 minutes, until softened and just beginning to catch a little colour.
  • Tip in the curry powder and turmeric and cook for another 2 minutes, stirring.
  • Stir in the beans, stock, milk and tomato purée.
  • Bring to the boil, then reduce the heat and simmer for 15–20 minutes, until the carrots are completely tender.
  • Season to taste and stir in the parsley, then remove a ladleful of the chunky ingredients to reserve  as a garnish, if liked.
  • Blitz the rest of the soup with a hand blender until smooth.
  • Ladle into warmed bowls and add a spoonful of the reserved ingredients to serve.

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