From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
White Bean Carrot Soup
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Instructions
1
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Preheat oven to 400°F (200°C). Toss carrots with 1 ½ tablespoon olive oil and sea salt. Roast for 25-30 minutes.
2
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In a large dutch oven, sauté onion in the remaining olive oil over medium heat until softened. Add garlic and cook for another minute.
3
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Add roasted carrots, navy beans, water, thyme, sage, and Thai chili. Bring to a boil, then simmer for 15-20 minutes.
4
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Blend half of the soup with a high-speed blender for a creamy texture, or use an immersion blender for a chunkier version.
5
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Stir in lemon juice, butter, and black pepper. Adjust seasoning, and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Roast for Depth 🔥Roast the carrots before adding them to the soup to intensify their natural sweetness and add a complex caramelized flavor profile.
- Bean Texture Mastery 🫘If using dried beans, soak overnight and cook until just tender to prevent mushiness and maintain a creamy yet structured texture in the soup.
- Aromatics Layering 🧅Sauté the onions and garlic slowly in olive oil until they're translucent and fragrant to build a robust flavor foundation for the soup.
- Blending Technique 🥄Use an immersion blender for smoother control, or carefully transfer to a blender in batches, always leaving some texture for a more rustic soup experience.
- Spice Balance 🌶️Use the Thai chili sparingly and add it gradually to control heat, allowing the delicate flavors of beans and carrots to shine through.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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