Description
A vibrant and comforting spiced citrus bean soup featuring a blend of garam masala, fresh ginger, and orange juice, enriched with creamy coconut milk and hearty mixed beans. This aromatic soup combines warm spices with fresh, healthy ingredients for a delicious vegetarian meal.
Ingredients
Scale
Soup Ingredients
- 2 tbsp olive oil
- 2 onions, sliced
- 450g carrots, roughly chopped
- 1 tbsp garam masala
- Finger-length of fresh root ginger, grated
- Juice of 1 orange
- 1 litre vegetable stock
- 200ml can reduced-fat coconut milk
- 410g/14oz can mixed beans, drained and rinsed
- 2 tbsp chopped coriander
Optional Coconut & Almond Naans
- 2 tbsp desiccated coconut
- 50g flaked almonds
- 1 tsp garam masala
- 50g softened butter
- 4 mini naans
Instructions
- Prepare the base: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add sliced onions and roughly chopped carrots, cooking gently for about 15 minutes until they are soft and golden.
- Add spices and ginger: Stir in 1 tablespoon of garam masala and the grated finger-length of fresh root ginger. Cook for an additional 1 minute to release the aromas.
- Add liquids and simmer: Pour in the juice of one orange and 1 litre of vegetable stock. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes until the carrots are tender.
- Add coconut milk and blend: Stir in 200ml of reduced-fat coconut milk. Use a stick blender to purée the soup until smooth and creamy.
- Add beans and finish: Mix in the drained and rinsed 410g can of mixed beans. Bring the soup back to a gentle simmer, then scatter 2 tablespoons of chopped coriander over the top before serving.
- Optional – Prepare Coconut & Almond Naans: Preheat oven to 180°C (fan 160°C/gas mark 4). Mix 2 tablespoons desiccated coconut, 50g flaked almonds, and 1 teaspoon garam masala into 50g softened butter. Spread this mixture evenly over 4 mini naans. Place them on a baking sheet and bake for 10 minutes until golden and fragrant.
Notes
- For a nuttier texture, lightly toast the garam masala before adding.
- The soup can be made ahead and reheated gently on the stovetop.
- Use fresh coriander for the best flavor; dried herbs won’t provide the same freshness.
- This recipe is vegetarian and can be vegan if served with vegan naans or without bread.
- Adjust the thickness of the soup by adding more vegetable stock if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: spiced citrus bean soup, garam masala soup, coconut bean soup, vegetarian soup, Indian spiced soup, healthy soup, orange and ginger soup
