White Bean Carrot Soup

Looking for a comforting bowl of soup that’s simple, creamy, and packed with flavor? This White Bean Carrot soup is the perfect solution! With roasted carrots, savory navy beans, and a rich, velvety texture, it’s a great way to warm up on cooler days. Plus, it’s vegetarian, nourishing, and full of delicious, wholesome ingredients.

This soup was my youngest daughter's idea. Mary is 4, and she loves carrots. One afternoon, I was brainstorming things to cook, and she suggested making carrot soup. She prefers crispy uncooked carrots, so I had a feeling she was not really going to be into carrot soup, but it sounded me so good on a cool fall day that I started recipe testing that night. While I think she would really like the flavor- she was not it to trying it. Do other people find it hard to get kids to try soup? Her loss; the soup is delicious.

What makes this soup extra special is the combination of roasted carrots and blended navy beans, giving it that creamy consistency we all love without any heavy cream. Whether you're meal-prepping for the week or whipping up a quick dinner, this recipe will be on repeat! (at least with the grown-ups) 

Ingredient Notes

• Carrots: Roasting the carrots brings out their natural sweetness and depth of flavor. I recommend using about 2 pounds for a hearty soup.
• Navy Beans: These small, creamy beans are perfect for adding body to the soup. If you don’t have navy beans on hand, great northern beans or cannellini beans work well too.
• Garlic & Onion: A classic base for soups! I use yellow onion for a mild flavor, and fresh garlic cloves for a bit of bite.
• Extra Virgin Olive Oil: You’ll need 3 tablespoons—half for roasting the carrots and the other half for sautéing the onions and garlic.
• Water: 8 cups of water create a light broth, but you can substitute vegetable broth or veggie stock for an even more flavorful base.
• Dried Thyme & Sage: These herbs bring earthy notes to the soup. If you have fresh herbs, feel free to add them!
• Thai Chili: For just a touch of heat, a Thai chili does the trick. Adjust to your spice preference or skip it altogether for a milder soup.
• Lemon Juice: A squeeze of lemon adds brightness and balances the richness of the soup.
• Unsalted Butter: Adding 1-2 tablespoons of butter at the end gives the soup a smooth, silky finish. You can swap it for vegan butter to keep the recipe plant-based.

Instructions

Roast the Carrots: Preheat your oven to 400°F (200°C). Toss the chopped carrots with 1 ½ tablespoons of olive oil and sprinkle with sea salt. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.

Sauté the Aromatics: While the carrots roast, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

Simmer the Soup: Add the roasted carrots, navy beans, 8 cups of water, dried thyme, sage sprig, and Thai chili to the pot. Bring to a boil, then reduce to a low simmer. Cover and cook for 15-20 minutes to allow the flavors to meld.

Blend for Creaminess: Once everything has simmered together, remove the soup from heat. For the smoothest, creamiest soup, transfer half of the mixture to a high-speed blender and blend until smooth. For best results, a high-speed blender will give you a velvety texture that’s hard to beat. Alternatively, you can use an immersion blender right in the pot for a chunkier finish.

Season to Taste: Stir in the lemon juice, butter, and black pepper. Adjust seasoning as needed and remove the Thai chili and sage sprig before serving.

How to Serve

• Pair it with crusty bread for dipping.
• Garnish with fresh herbs like parsley or thyme.
• Serve alongside a simple green salad for a light, wholesome meal.
• Add a sprinkle of vegan parmesan cheese for extra richness.
• For a spicier kick, drizzle some red pepper flakes on top!

Tips, Tricks, and Alterations

• Canned Beans: If you're in a hurry, use canned beans for convenience. Just be sure to drain and rinse them before adding to the pot.
• Best Blender Option: For a super creamy texture, a high-speed blender works best. You can also use a food processor, but the blender gives the smoothest results.
• Extra Veggies: Add in some chopped kale or fresh spinach during the last few minutes of cooking for extra greens.
• Different Beans: Feel free to swap navy beans for butter beans, cannellini beans, or great northern beans for a slightly different texture.
• Storage Tip: Store leftovers in an airtight container in the fridge for up to 5 days. It’s perfect for meal prep and tastes even better the next day!
• Freezer-Friendly: This soup freezes beautifully. Just store it in a safe container and thaw for a quick, cozy meal later on.

If you’ve tried this White Bean Carrot Soup recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

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