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.
- 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
- 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.