Best Creamy Carrot White Bean And Pear Soup Recipes

Creamy Carrot and White Bean Soup image

Provided by wpengine

Time 35m

Number Of Ingredients 11

1 tbsp. olive oil
1 onion (diced)
1 (2-inch) piece fresh ginger (peeled and finely diced)
4 cloves garlic (minced)
1/2 pound carrots (peeled and chopped)
4 cups Pacific Foods Organic Vegetable Broth
2 (15-ounce) cans white beans (drained and rinsed)
1/2 tsp. black pepper
1/2 tsp. sea salt
1/2 cup toasted cashews (to serve)
1/4 cup chopped cilantro (to serve)

Steps:

Add olive oil to a large pot over medium heat. Add onions and saute until translucent, about 3-5 minutes. Stir in garlic and ginger and saute for 3 minutes.
Add carrots, white beans, vegetable broth, salt and pepper. Bring soup to a boil, cover with a lid, reduce to a simmer, and cook for 20-25 minutes, or until carrots are fork tender.
Using an immersion blender, or carefully transferring the soup to a high-speed blender, blend the soup until thick and pureed.
Divide soup between bowls and garnish with toasted cashews and cilantro. Enjoy!

Creamy Carrot, White Bean, and Pear Soup image

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

Creamy White Bean And Carrot Soup With Rosemary Oil image

Provided by Molly O'Neill

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 image

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.