Mixed bean soup with orange, carrot and coriander

I made the worst soup ever last week. It sounded great, but unfortunately I put too much Pesto in it, and it was gross. So this weekend, to redeem myself, I've made a soup that I really liked.

This is a nice combination of fruity flavours and semi-spicy vegetables. The beans provide a large dose of protein and make the soup rich and hearty. Perfect for when you're about to head out into the cold.

Mixed bean soup

Ingredients

3 Satsumas or Mandarin oranges, coarsely chopped
Splash of orange juice, splash of sherry or cooking sherry
2 tbsp fresh ginger or ginger purée
1 cup of mixed soup beans (split peas, lentils, barley etc)
4 large carrots
2 medium onions
1/2 bulb of garlic
1 small red chilli
sea salt and ground black pepper
Fistful of fresh coriander

Directions

The bean mix needs to be soaked overnight in a large bowl with about 3 inches of water covering them. (If you're using canned beans you can reduce the cooking time to about 20 minutes, and you don't need to soak).

Cook the beans in a pot with 6 cups of water, vegetable or chicken stock for about 40 minutes until tender.
Meanwhile fry the onions, garlic, chilli in a pan until soft, then stir in the ginger and leave to one side.

Put the carrots on to boil separately for 10-15 minutes until starting to soften, then put them to one side too.

Once the beans are soft, sieve out about half of them and put them in a blender with half the carrots and the fried onions, garlic and chilli. Blend for a few seconds.

Pour everything into the pot with the beans. Add the oranges and half the coriander.

Simmer for another 10 minutes until flavours are combined.

Serve hot with some fresh coriander on the top.