Hearty Curried Carrot Soup
with Green and White Beans
A recipe by Marie Simmons

Dressing

• 1 pound bag carrots, preferably peeled and cut
• 1 medium potato, peeled and cut into cubes
• 1 medium onion, chopped
• 1 quart reduced sodium chicken broth
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 cup fresh green beans, cut into 1 inch pieces, or frozen cut green beans
• 1 can (14.5 ounces) white kidney or cannellini beans, drained and rinsed
• Chicken broth, milk, or water to thin
• Kosher salt and freshly ground black pepper

1. Combine carrots, potatoes, onion, chicken broth, curry powder and cumin in a large saucepan; heat to boiling. Cook, covered, over low heat, until carrots and potatoes are very tender, about 20 minutes. Ladle 2 cups of the mixture including some of the solids into a blender. Let stand, uncovered, until slightly cooled, about 10 minutes. Puree until smooth. Stir back into the soup pot.

2. Stir in green beans and cannellini beans; reheat, about 5 minutes. If soup is too thick add additional broth, milk or water to thin. Season to taste with salt and pepper. Ladle into bowls and serve.

Preparation time: 10 minutes * Cooking time: 25 minutes * Serves: 4

Copyright © 2002 by Marie Simmons. All rights reserved

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