Best Carrot Bean Soup Recipes

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CREAMY CURRIED CARROT & BUTTER BEAN SOUP



Creamy curried carrot & butter bean soup image

A smooth blended vegetable soup with Indian spice to leave simmering for hours - perfect for feeding a crowd

Provided by Good Food team

Categories     Lunch, Soup

Time 1h25m

Number Of Ingredients 11

2 tbsp sunflower oil
2 onions , chopped
1 tsp turmeric
1 tsp ground ginger
1 tbsp ground coriander
1 tbsp medium curry powder
1 ¼kg carrot , 1kg/2lb 4oz roughly sliced, rest coarsely grated
3 x 400g cans butter beans , drained and rinsed
1.2l vegetable stock
400ml whole milk
snipped chives , if you like, to serve, plus 2 crusty loaves

Steps:

  • Put the oil and onions in the biggest saucepan or casserole you have and soften for 10 mins. Stir in the spices and cook for 2 mins, then add the sliced carrots with half the beans and the vegetable stock. Bring to a simmer, then cover and cook for 15-20 mins until the carrots are tender.
  • Whizz the soup to a purée with a hand blender, or purée in batches in a blender or food processor. Tip it back into the pan (pour it through a sieve or a colander if you like), and stir in the remaining beans and grated carrot with 500ml hot water. Bring back to a simmer, then cover and cook gently for 10 mins.
  • Stir in the milk and season to taste, then keep on a very gentle heat until needed. If you like, snip a few chives over and serve with crusty bread.

Nutrition Facts : Calories 254 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium

CREAMY WHITE BEAN AND CARROT SOUP WITH ROSEMARY OIL



Creamy White Bean And Carrot Soup With Rosemary Oil image

Provided by Molly O'Neill

Categories     one pot, side dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 4

Ingredients for white beans and carrots with roasted garlic (see recipe)
1/4 teaspoon additional salt
1 teaspoon rosemary olive oil
4 small sprigs fresh rosemary

Steps:

  • Cook the beans as directed in white-bean recipe. Drain the beans, but reserve the cooking liquid. Remove the herb stems and season with the salt and pepper. Place the beans in a food processor with 3 cups of the cooking liquid and puree until smooth. Add the remaining 1/4 teaspoon salt.
  • Transfer the soup to a saucepan and place over medium heat until hot. Taste and season with additional salt and pepper if needed. Ladle the soup among 4 bowls and swirl 1/4 teaspoon of the rosemary oil into each. Garnish with a sprig of rosemary and serve.

CREAM OF CARROT, WHITE BEAN AND PEAR SOUP



Cream of Carrot, White Bean and Pear Soup image

Categories     Soup/Stew     Milk/Cream     Bean     High Fiber     Pear     Rosemary     Carrot     Fall     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
1 cup thinly sliced leeks (white and pale green parts only)
2 cups (or more) water
1 1/2 cups thinly sliced peeled carrots
1 15- to 16-ounce can Great Northern beans, drained
1 cup coarsely chopped peeled pear
2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons dried
1/4 cup half and half

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add leeks and sauté until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
  • Purée soup in 2 batches in blender until smooth. Return to saucepan; mix in half and half. Thin with additional water by 1/4 cupfuls, if desired. Season soup with salt and pepper. Rewarm if necessary. Ladle soup into bowls and serve.

CREAMY CARROT, WHITE BEAN, AND PEAR SOUP



Creamy Carrot, White Bean, and Pear Soup image

Make and share this Creamy Carrot, White Bean, and Pear Soup recipe from Food.com.

Provided by AuLait

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 cup thinly sliced leek (white and pale green parts only)
2 cups water or 2 cups chicken broth
1 1/2 cups thinly sliced peeled carrots
15 ounces canned white beans, drained
1 cup coarsely chopped peeled pear
2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons dried rosemary

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add leeks and sauté until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
  • Purée soup in 2 batches in blender until smooth. Return to saucepan; Thin with more broth or water to desired thickness. Season to taste with salt and pepper.
  • Can be doubled.

Nutrition Facts : Calories 409.3, Fat 6.9, SaturatedFat 3.9, Cholesterol 15.3, Sodium 144.7, Carbohydrate 73.5, Fiber 16.4, Sugar 14.8, Protein 17.5

GREEN BEAN AND CARROT SOUP (VEGAN, GLUTEN-FREE)



Green Bean and Carrot Soup (Vegan, Gluten-Free) image

If you have a lot of green beans, you can freeze them and make this soup in a flash whenever you feel like eating soup. For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com

Provided by InnerHarmonyNutriti

Categories     Vegan

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled and sliced
1 lb green beans, trimmed and cut in half
2 cups vegetable stock
1/2 cup almond milk
1/2 teaspoon salt
1/2 teaspoon dried herbs, of your choice
1 teaspoon chopped fresh parsley (optional) or 1 teaspoon dry parsley flakes (optional)

Steps:

  • Heat oil in a medium pan and sauté onion until translucent.
  • Add carrots and green beans and sauté a little longer.
  • Add vegetable stock and cook until the vegetables are tender.
  • Purée the soup using a hand blender or blender.
  • Add almond milk, salt and herb and adjust the taste.
  • Transfer the soup to soup dishes and top with parsley flakes (optional).
  • Infuse love and serve.

CARROT, BEAN AND CABBAGE SOUP



Carrot, Bean and Cabbage Soup image

This was inspired by the "Carrot, Potato and Cabbage Soup" recipe on AllRecipes.com. I've made some substitutions and additions so it is more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

Provided by Anne Sainz

Categories     Greens

Time 55m

Yield 12 cups, 8 serving(s)

Number Of Ingredients 11

4 large carrots, sliced and rough chopped
1 large onion, chopped
3 garlic cloves, minced (can slice if you will puree soup later)
4 mushrooms, sliced
1/4 head cabbage, thinly sliced, then strips cut in 2 inch pieces (1/2 head if small)
1 (15 ounce) can reduced-sodium navy beans, drained and rinsed (or other low-sodium white beans)
3 (15 ounce) cans low sodium vegetable broth
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon dried parsley
1/8 teaspoon fresh ground pepper

Steps:

  • Combine all ingredients in a large pot (at least 5 quarts).
  • Bring soup to a boil, stirring several times so bottom doesn't burn.
  • Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
  • If desired, puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 31.7, Carbohydrate 7.6, Fiber 2.2, Sugar 3.6, Protein 1.3

FAVA BEAN SOUP WITH CARROT CREAM



Fava Bean Soup with Carrot Cream image

Categories     Soup/Stew     Milk/Cream     Bean     Sauté     Carrot     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

Soup
1 1/2 pounds fava bean pods (to yield 3/4 cup beans)
2 tablespoons vegetable oil
1 onion, chopped
1 8-ounce Yukon Gold potato, peeled, cut into 1/2-inch pieces
1 medium carrot, peeled, thinly sliced
2 14-ounce cans vegetable broth
1 1/2 cups water
1/4 cup dry white wine
3 tablespoons chopped fresh parsley
1/3 cup whipping cream
Carrot cream
2 carrots, peeled, grated (about 1 1/4 cups)
2/3 cup whipping cream
1 teaspoon sugar
1/4 teaspoon salt

Steps:

  • For soup:
  • Cook fava beans in large pot of boiling salted water 5 minutes. Drain. Cool. Cut off tip of each pod and squeeze beans into medium bowl. Peel skin from each bean (to yield about 3/4 cup beans).
  • Heat oil in large pot over medium heat. Add onion and sauté until tender, about 10 minutes. Add beans, potato, carrot, broth, 1 1/2 cups water, and wine. Cover and simmer until vegetables are soft, about 15 minutes. Cool slightly. Stir in parsley. Working in batches, puree soup in blender. Return to pot. Stir in cream. Season with salt and pepper. (Soup can be made 1 day ahead; cover and chill.)
  • For carrot cream:
  • Puree all ingredients in blender. Transfer to bowl. Chill at least 15 minutes and up to 3 hours.
  • Strain carrot cream into medium bowl, pressing on solids to extract as much liquid as possible. Using electric mixer, beat carrot cream until soft peaks form. Bring soup to simmer. Ladle into bowls. Top with dollop of carrot cream.

WHITE BEAN, CARROT AND HAM SOUP



WHITE BEAN, CARROT AND HAM SOUP image

Categories     Soup/Stew     Bean

Number Of Ingredients 10

1 pound dried Great Northern Beans
4 cups water
2 14 1/2 ounce cans chicken broth
2 14 1/2 ounce cans beef broth
2 tablespoons (1/4 stick) butter
2 onions, chopped
1 3/4 pounds Russet potatoes, peeled and diced
3 cups chopped carrots
3 bay leaves
2 cups diced ham (about 12 ounces)

Steps:

  • Place beans in large bowl. Add enough water to cover by 3 inches. Soak beans overnight. Drain. Place beans, 4 cups water and broth in large pot. Cover and simmer until beans are almost tender about 75 minutes. Melt butter in heavy large skillet over medium heat. Add onions and sauté until tender, about 10 minutes. Add onions, potatoes, carrots, bay leaves and ham to beans. Cover and simmer until vegetables are tender, about 30 minutes. Season to taste with salt and pepper. Serve hot. Add Caraway and thyme.

SUMMER CARROT, TARRAGON & WHITE BEAN SOUP



Summer carrot, tarragon & white bean soup image

This satisfying, low-fat, low-calorie vegan soup provides three of your five-a-day. It's suitable for freezing so why not make a few meals out of it?

Provided by Good Food team

Categories     Lunch, Soup, Supper

Time 30m

Number Of Ingredients 7

1 tbsp rapeseed oil
2 large leeks , well washed, halved lengthways and finely sliced
700g carrots , chopped
1.4l hot reduced-salt vegetable bouillon (we used Marigold)
4 garlic cloves , finely grated
2 x 400g cans cannellini beans in water
⅔ small pack tarragon , leaves roughly chopped

Steps:

  • Heat the oil over a medium heat in a large pan and fry the leeks and carrots for 5 mins to soften.
  • Pour over the stock, stir in the garlic, the beans with their liquid, and three-quarters of the tarragon, then cover and simmer for 15 mins or until the veg is just tender. Stir in the remaining tarragon before serving.

Nutrition Facts : Calories 271 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

CARROT AND WHITE BEAN SOUP



Carrot and White Bean Soup image

Make and share this Carrot and White Bean Soup recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 head garlic (3 1/2 to 4 oz.)
1 tablespoon olive oil
1 onion, peeled and chopped (about 8 oz.)
salt and pepper
1/2 cup dry white wine
3 (14 1/2 ounce) cans de-fatted chicken broth
1/4 teaspoon saffron threads, crumbled or 1/8 teaspoon powdered saffron
2 1/2 lbs carrots, peeled and cut into 1/2-inch chunks
2 (15 ounce) cans small white beans, rinsed and drained
1/4 cup dry sherry

Steps:

  • Cut garlic head in half crosswise; rub cut surfaces lightly with olive oil and wrap garlic in foil. Bake in a 400° regular or convection oven until garlic is soft when pressed, about 40 minutes. When cool enough to handle, pluck or squeeze garlic cloves from peel; discard peel.
  • 2. Meanwhile, in a 6- to 8-quart pan over medium-high heat, cook onion in 1 tablespoon oil, stirring occasionally, until very limp, about 15 minutes (if onion starts to brown, reduce heat and add a few tablespoons of water). Sprinkle with salt and pepper.
  • Add wine and stir often until most of the liquid is evaporated, 2 to 3 minutes.
  • Add broth, saffron, and carrots. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer until carrots are very tender when pierced, about 20 minutes.
  • Add roasted garlic.
  • In a blender or food processor, whirl mixture, in batches, until smooth.
  • Return purée to pan over low heat; add beans and sherry. Cover and simmer, stirring occasionally, about 10 minutes.
  • Add salt and pepper to taste.

CARROT BEAN SOUP



Carrot Bean Soup image

This is a simple, delicious, pureed soup. You can reduce prep time by using frozen carrots and onions. This was adapted from a recipe out of Jane Brody's "Good Food Book." I made some changes so it was easier to make and more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

Provided by Anne Sainz

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 lb carrot, peeled and sliced
1 large onion, chopped
2/3 cup celery, sliced (2 or 3 stalks)
2 garlic cloves, sliced
1 (15 ounce) can low-sodium small white beans, rinsed and drained
2 (15 ounce) cans low sodium vegetable broth

Steps:

  • Put all ingredients in a large saucepan (at least 3 quarts).
  • Bring soup to a boil, stirring frequently to prevent burning on the bottom.
  • Reduce heat and simmer, stirring occasionally, until the vegetables are soft, about 30 minutes.
  • Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

Nutrition Facts : Calories 187.7, Fat 0.7, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 37.9, Fiber 9.2, Sugar 7.6, Protein 9.4

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