- VE
- LC
- LF
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.
Ingredients
Instructions
- Step 1
Preheat oven to 400°F (200°C). Toss carrots with 1 ½ tablespoon olive oil and sea salt. Roast for 25-30 minutes.
- Step 2
In a large dutch oven, sauté onion in the remaining olive oil over medium heat until softened. Add garlic and cook for another minute.
- Step 3
Add roasted carrots, navy beans, water, thyme, sage, and Thai chili. Bring to a boil, then simmer for 15-20 minutes.
- Step 4
Blend half of the soup with a high-speed blender for a creamy texture, or use an immersion blender for a chunkier version.
- Step 5
Stir in lemon juice, butter, and black pepper. Adjust seasoning, and enjoy!
Tips & Tricks
Per serving
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