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.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 6 Servings

Calories: 240 kcal per serving

Ingredients

2 pounds - carrots
3 tablespoons - extra-virgin olive oil
1 ½ teaspoons - fine sea salt
1 - yellow onion
2 cloves - garlic
1 can - navy beans
8 cups - water or vegetable broth
2 teaspoons - dried thyme
1 sprig - sage
1 - Thai chili
1 tbsp - unsalted butter
1 ½ teaspoons - lemon juice
black pepper

Instructions

Preheat oven to 400°F (200°C). Toss carrots with 1 ½ tablespoon olive oil and sea salt. Roast for 25-30 minutes.
In a large dutch oven, sauté onion in the remaining olive oil over medium heat until softened. Add garlic and cook for another minute.
Add roasted carrots, navy beans, water, thyme, sage, and Thai chili. Bring to a boil, then simmer for 15-20 minutes.
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!

Nutrition