White Bean Carrot Soup
This White Bean Carrot Soup is a true crowd-pleaser—creamy, cozy, and perfect for those cooler nights. Whether you're prepping for the week or enjoying a bowl fresh from the pot, this soup is guaranteed to hit the spot!
Ingredients
- 2 pounds carrots chopped
- 1 ½ tablespoon extra-virgin olive oil
- 1 ½ tablespoon extra-virgin olive oil
- 1 ½ teaspoon fine sea salt
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 can navy beans drained and rinsed
- 8 cups water or vegetable broth
- 2 teaspoon dried thyme
- 1 sprig of sage
- 1 Thai chili
- 1-2 tablespoon unsalted butter to taste
- 1 ½ teaspoon lemon juice to taste
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss carrots with 1 ½ tablespoon olive oil and sea salt. Roast for 25-30 minutes.2 pounds carrots, 1 ½ tablespoon extra-virgin olive oil, 1 ½ teaspoon fine sea salt
- In a large dutch oven, sauté onion in the remaining olive oil over medium heat until softened. Add garlic and cook for another minute.1 ½ tablespoon extra-virgin olive oil, 2 cloves garlic, 1 medium yellow onion
- Add roasted carrots, navy beans, water, thyme, sage, and Thai chili. Bring to a boil, then simmer for 15-20 minutes.1 can navy beans, 8 cups water, 2 teaspoon dried thyme, 1 sprig of sage, 1 Thai chili
- Blend half of the soup with a high-speed blender for a creamy texture, or use an immersion blender for a chunkier version.
- Stir in lemon juice, butter, and black pepper. Adjust seasoning, and enjoy!1-2 tablespoon unsalted butter, 1 ½ teaspoon lemon juice, Freshly ground black pepper
Nutrition
Calories: 113kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 4mgSodium: 527mgPotassium: 391mgFiber: 4gSugar: 6gVitamin A: 19002IUVitamin C: 9mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!
