This easy Carrot Butter Bean Soup is a creamy and nutritious meal perfect for a quick lunch or dinner. Packed with wholesome ingredients, it’s simple to make and can be adapted with whatever veggies you have on hand. Enjoy a bowl of this comforting soup topped with crispy sesame seeds for added texture!
Ingredients Needed
- 1 tablespoon (15ml) olive oil
- 1 brown/yellow onion, chopped
- 750g (about 1.5 lbs) carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 can (400g / 15 oz) butter beans, rinsed
- 5 cups (1.2 liters) vegetable stock
- ¼ cup (60g) tahini
- Fresh lemon juice, to taste
How To Make Carrot Butter Bean Soup
- Sauté the onion: Heat olive oil in a large pot over medium-high. Add the chopped onion and sauté for 2-3 minutes, until slightly caramelized.
- Cook the carrots: Add the chopped carrots and cook for an additional 3 minutes, until slightly softened.
- Add remaining ingredients: Stir in the minced garlic, turmeric, coriander, salt, pepper, vegetable stock, and rinsed butter beans. Mix well, then reduce heat to low, cover, and simmer for 25 minutes.
- Blend the soup: Remove the soup from heat and stir in the tahini. Use an immersion blender or high-speed blender to blend until smooth.
- Season to taste: Add fresh lemon juice and adjust seasonings as needed.
- Serve: Ladle into bowls, drizzle with cream, and sprinkle with sesame seeds and fresh coriander (cilantro).
Recipe Tips
- Cut Carrots Evenly: Make sure to chop the carrots into even ½ inch (1.25 cm) cubes. This helps them cook evenly and blend smoothly into the soup.
- Sauté the Onion Well: Take your time to sauté the onion until it’s caramelized. This adds extra flavor to the soup, making it taste richer.
- Blend Thoroughly: Blend the soup until it’s completely smooth to create a creamy texture. If you prefer a chunkier soup, blend just half and leave some pieces intact.
- Garnish Creatively: Enhance the presentation by garnishing with a drizzle of cream, a sprinkle of sesame seeds, or fresh herbs like coriander (cilantro) for added flavor and visual appeal.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Carrot Butter Bean Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw the soup overnight in the fridge before reheating.
- Reheat: Pour the soup into a pot over medium heat. Stir occasionally and heat for about 5-7 minutes or until it’s hot.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 300
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 800mg
- Total Carbohydrate: 45g
- Dietary Fiber: 12g
- Sugars: 6g
- Protein: 15g
Try More Easy Soups:
- Cream Of Tomato Soup Recipe Uk
- Traditional Pea And Ham Soup Recipe UK
- Parsnip Soup Recipe UK
- Asparagus Soup Recipe UK
Carrot Butter Bean Soup
Description
This easy Carrot Butter Bean Soup is a creamy and nutritious meal perfect for a quick lunch or dinner. Packed with wholesome ingredients, it’s simple to make and can be adapted with whatever veggies you have on hand. Enjoy a bowl of this comforting soup topped with crispy sesame seeds for added texture!
Ingredients
Instructions
- Sauté the onion: Heat olive oil in a large pot over medium-high. Add the chopped onion and sauté for 2-3 minutes, until slightly caramelized.
- Cook the carrots: Add the chopped carrots and cook for an additional 3 minutes, until slightly softened.
- Add remaining ingredients: Stir in the minced garlic, turmeric, coriander, salt, pepper, vegetable stock, and rinsed butter beans. Mix well, then reduce heat to low, cover, and simmer for 25 minutes.
- Blend the soup: Remove the soup from heat and stir in the tahini. Use an immersion blender or high-speed blender to blend until smooth.
- Season to taste: Add fresh lemon juice and adjust seasonings as needed.
- Serve: Ladle into bowls, drizzle with cream, and sprinkle with sesame seeds and fresh coriander (cilantro).
Notes
- Cut Carrots Evenly: Make sure to chop the carrots into even ½ inch (1.25 cm) cubes. This helps them cook evenly and blend smoothly into the soup.
- Sauté the Onion Well: Take your time to sauté the onion until it’s caramelized. This adds extra flavor to the soup, making it taste richer.
- Blend Thoroughly: Blend the soup until it’s completely smooth to create a creamy texture. If you prefer a chunkier soup, blend just half and leave some pieces intact.
- Garnish Creatively: Enhance the presentation by garnishing with a drizzle of cream, a sprinkle of sesame seeds, or fresh herbs like coriander (cilantro) for added flavor and visual appeal.
Carrot Butter Bean Soup