From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Instructions
1
Preheat oven to 400°F (200°C). Toss carrots with 1 ½ tablespoon olive oil and sea salt. Roast for 25-30 minutes.
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.
3
Add roasted carrots, navy beans, water, thyme, sage, and Thai chili. Bring to a boil, then simmer for 15-20 minutes.
4
Blend half of the soup with a high-speed blender for a creamy texture, or use an immersion blender for a chunkier version.
5
Stir in lemon juice, butter, and black pepper. Adjust seasoning, and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Roast Carrots First for Depth 🥕Roast carrots at 425°F for 20-25 minutes before adding to the soup to caramelize their natural sugars and develop a rich, complex sweetness that elevates the entire dish.
- Bloom Your Spices in Butter 🧈Toast the dried thyme and sage in melted butter for 1-2 minutes before adding aromatics to unlock their essential oils and create a more fragrant, flavorful base.
- Use Dried Beans You've Soaked 🫘Soak navy beans overnight and cook them separately until just tender, then add to the soup near the end to prevent them from breaking down and maintain a creamy texture without mushiness.
- Finish with Fresh Lemon and Oil 🍋Reserve lemon juice and extra-virgin olive oil until the very end, adding them just before serving to brighten flavors while the heat slightly warms the oil for better aroma and taste.
- Blend Partially for Perfect Texture ✨Use an immersion blender to puree only half the soup, leaving some beans and carrot pieces whole for a luxuriously creamy yet hearty consistency that isn't completely smooth.
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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