Description

A warming and flavorful spiced citrus bean soup combining the sweetness of carrots and orange with aromatic garam masala and creamy coconut milk. This comforting soup is blended smooth, enriched with mixed beans for protein, and garnished with fresh coriander for a fresh finish.

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

For Coconut & Almond Naans (Tip)

2 tbsp desiccated coconut
50g flaked almonds
1 tsp garam masala
50g softened butter
4 mini naans

Instructions

Prepare the base: Heat the olive oil in a large saucepan over medium heat. Add the sliced onions and roughly chopped carrots. Gently cook for 15 minutes, stirring occasionally, until the vegetables are soft and golden.
Add spices and ginger: Stir in the garam masala and grated fresh ginger, cooking for an additional 1 minute to release the spices’ aromas.
Add liquids and simmer: Pour in the orange juice and vegetable stock, then increase the heat to bring the mixture to a boil. Reduce the heat and let it simmer gently for 10 minutes, or until the carrots are tender.
Blend the soup: Stir in the reduced-fat coconut milk, then use a stick blender to purée the soup until smooth and creamy.
Add beans and finish: Stir in the drained mixed beans and bring the soup back to a gentle simmer to heat through the beans.
Garnish and serve: Scatter the chopped fresh coriander over the soup before serving to add a fresh, herby finish.
(Optional) Prepare Coconut & Almond Naans: Preheat the oven to 180°C (fan 160°C, gas mark 4). Mix desiccated coconut, flaked almonds, and garam masala into softened butter. Spread this mixture over 4 mini naans, place on a baking sheet, and bake for 10 minutes until golden. Serve alongside the soup.

Notes

You can substitute the mixed beans with any canned beans of your choice, such as chickpeas or kidney beans.
For a spicier version, add a pinch of chili powder along with the garam masala.
The soup can be made ahead and refrigerated for up to 2 days. Reheat gently on the stovetop before serving.
To make the soup vegan, ensure the naans are dairy-free or omit them entirely.
If fresh ginger is unavailable, use 1/2 teaspoon ground ginger as an alternative.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Indian-inspired

Keywords: Spiced citrus bean soup, garam masala soup, coconut milk soup, vegetable soup, Indian inspired soup, bean soup, healthy soup, vegetarian soup