Spiced Carrot and Butter Bean Soup

I've decided that my blog is going to be like a good old bus; you wait for one post then several come at once. I can't believe that some people blog everyday, maybe I should teach the kids in ICT and get a production line going!
So, winter has really hit. Gone are the mornings that I would spring out of bed as it was light and slightly warm. Common place now is grumbling furiously, sticking my toe out in the cold and then, when finally untangled from the duvet, fumbling around in the dark trying to get dressed whilst not waking The Boy, only then to get into school and have numerous kids tell me I have my clothes back to front and inside out. Winter is all about stodge. And soup. Here is a recipe for the latter.

What you need

5-6 carrots, peeled and chopped
1 onion, chopped
1 clove of garlic, squashed
1 tsp ground coriander
thumb piece of ginger, grated
1 tsp red chilli (fresh or dried)
Juice from 1 orange
1 tsp of sugar
1 litre (roughly) of stock
Juice from one orange
50 g creamed coconut
1 can of butterbeans
Small bunch of coriander, stems chopped, leaves reserved

What you need to do

Sweat the onions, garlic and coriander stalks until soft then add the ground coriander and fry for 1 minute. Next add the carrots, garlic, ginger and chilli, fry for a couple of minutes then add the orange juice, stock, sugar and creamed coconut.

Bring to the boil and then simmer until the veg are done. Add half a tin of butter beans and blend. Then add the rest of the tin alongside the coriander. Season to taste!