Spicy Bean Soup
6 servings
30 minutes
Spicy bean soup is a fragrant dish with an Italian character, combining the rich flavor of beans, the spiciness of spices, and the creaminess of coconut milk. Its history traces back to Mediterranean culinary traditions where love for legumes, spices, and fresh ingredients is embodied in warming soups. This recipe surprises with an unexpected duet of ginger and garam masala complemented by soft citrus notes of orange juice. The creamy texture achieved by blending carrots makes it particularly comforting. Serving with cilantro highlights its freshness while black pepper adds a pleasant heat. This soup is perfect for cozy evenings, warming you up and providing a sense of gastronomic pleasure that reveals layers of flavor. A wonderful choice for both a light lunch and an elegant dinner.
1
Heat oil in a soup pot and sauté finely chopped carrots for 10-15 minutes.
- Vegetable oil: 2 tablespoons
- Carrot: 500 g
2
Add ginger and masala and sauté for another minute.
- Grated ginger: 2 tablespoons
- Garam masala: 2 teaspoons
3
Pour in orange juice and bring to a boil.
- Oranges: 1 piece
4
Pour in coconut milk and hot water; cook until the carrots are done, then blend with a blender.
- Coconut milk: 200 ml
- Water: 5 glass
5
While the carrot is boiling, grind one long pippali pepper in a mortar, or simply use freshly ground black pepper.
- Long pepper (pippali): to taste
6
Add the beans, salt, bring to a boil, and turn off immediately.
- Canned beans: 300 g
- Salt: to taste
7
Before serving, add finely chopped cilantro.
- Fresh cilantro (coriander): 1 bunch
