Carrot Butter Bean Soup​

Carrot Butter Bean Soup​

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​

  1. 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.
  2. Cook the carrots: Add the chopped carrots and cook for an additional 3 minutes, until slightly softened.
  3. 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.
  4. 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.
  5. Season to taste: Add fresh lemon juice and adjust seasonings as needed.
  6. Serve: Ladle into bowls, drizzle with cream, and sprinkle with sesame seeds and fresh coriander (cilantro).
Carrot Butter Bean Soup​
Carrot Butter Bean Soup​

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:

Carrot Butter Bean Soup​

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: minutesTotal time: 40 minutesServings:4 servingsCalories:300 kcal Best Season:Suitable throughout the year

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

  1. 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.
  2. Cook the carrots: Add the chopped carrots and cook for an additional 3 minutes, until slightly softened.
  3. 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.
  4. 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.
  5. Season to taste: Add fresh lemon juice and adjust seasonings as needed.
  6. 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.
Keywords:Carrot Butter Bean Soup​

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