Ingredients
2 tbsp olive oil
2 onions, sliced
450g carrots, roughly chopped
1 tbsp garam masala
finger-length of fresh root ginger, grated
1l vegetable stock
juice 1 orange
200ml can reduced-fat coconut milk
410g/14oz can mixed beans, drained, rinsed
2 tbsp chopped coriander
Method
Heat the oil in a large saucepan. Gently cook the onions and carrots for 15 mins until soft and golden. Add garam masala and ginger, then cook for 1 min more.
Add the orange juice and stock, then bring to the boil. Simmer for 10 mins until the carrots are tender, then stir in the coconut milk. Using a stick blender, purée until smooth, then add the beans. Bring to a simmer, scatter over coriander and serve