Butter Bean and Bacon Soup
Ingredients:
1 tbsp Donegal Rapeseed Oil450g (1lb) carrots, diced
1 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 (7floz) semi-skimmed milk
1 tbsp tomato purée
1 tbsp chopped fresh flat-leaf parsley
Sea salt and freshly ground black pepper
Instructions
1: Heat the rapeseed oil in a pan over a medium heat.
2: Sauté the carrots, onion, bacon, garlic and ginger for 10 minutes, until softened and just beginning to catch a little colour.
3: Tip in the curry powder and turmeric and cook for another 2 minutes, stirring.
4: 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.
5: Season to taste and stir in the parsley, then remove a ladleful of the chunky ingredients to reserve as a garnish.
6: Blitz the rest of the soup with a hand blender until smooth.
7: Ladle into warmed bowls and add a spoonful of the reserved ingredients to serve.
