Recipes: Spiced citrus bean soup

Reduced-fat coconut milk gives a lovely creaminess to this soup, but keeps it light

Ingredients

• 2 tbsp olive oil
• 2 onions , sliced
• 450g carrots , roughly chopped
• 1 tbsp garam masala
• finger-length of fresh root ginger , grated
• juice 1 orange
• 1l vegetable stock
• 200ml can reduced-fat coconut milk
• 410g/14oz can mixed beans , drained, rinsed
• 2 tbsp chopped coriander

  

  1. 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.
  2. 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.

  Coconut & almond naans
  Heat oven to 180C/fan 160C/gas 4. Mix 2 tbsp desiccated coconut, 50g flaked almonds and 1 tsp garam masala into 50g softened butter. Spread over 4 mini naans. Put onto a baking sheet, then bake for 10 mins until golden.
  

  NUTRITION PER SERVING (WITHOUT NAANS)

  261 kcalories, protein 9g, carbohydrate 31g, fat 13 g, saturated fat 5g, fibre 9g, sugar 17g, salt 1,15 g 

  source: bbcgoodfood.com