Gingered Carrot and Pinto Bean Soup

The light curry and ginger fragrance of this warm, creamy and colorful soup is as inviting on a cool fall evening as your favorite sweater … and almost as simple as putting it on. Loaded with carrots and beans, it's very nourishing besides.

Gingered Carrot and Pinto Bean Soup

Recipe by Lisa Turner Published on September 28, 2008 Light, creamy and colorful, this fragrant curried and gingered carrot and pinto bean soup is a nourishing addition to a fall table Preparation: 15 minutes Cooking time: 25 minutes Print this recipe Ingredients: 3/4 cup dried pinto beans (2 1/4 cups cooked or 1 19 oz can) 3 cups water 1 1/2 tablespoons olive oil 1 lb (450 g) carrots, sliced 1 medium onion, chopped 2 fresh red chilies, seeded and chopped 2 green onions, both white and green parts, chopped 2-inch piece fresh ginger, grated or minced 1 teaspoon curry powder 2 cups vegetable stock 1 teaspoon sea salt, or to taste sour cream or yogurt and chopped fresh parsley to garnish Instructions: Rinse the pinto beans and soak for 8 hours or overnight in several inches of cold water. Drain and discard the soaking liquid. Place the beans in a medium saucepan and add 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1/2 hours or until tender. Set aside with the cooking liquid. Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the bottom of the pan. Toss in the carrots, onion, cayenne peppers, and the white parts of the green onion, and sauté for 5 minutes or until the onions are soft. Add the ginger, stir in the curry powder to coat the vegetables, and continue to cook for another 2 minutes. Now add the beans along with their cooking liquid, and the vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the carrots are soft. Remove from heat, add the green parts of the green onion, and purée the soup with a hand blender or in batches with an ordinary blender. Ladle into warm bowls for serving. Stir in a spoon of sour cream or yogurt, and garnish with a scattering of fresh chopped parsley. Makes 4 to 6 servings