A deliciously creamy Spiced Carrot and Butter Bean Soup that is perfect for a winter's lunch or dinner. Made with vitamin-rich sweet carrots and hearty white beans, this cozy soup will warm you up and fuel the rest of your day.
A good spicy carrot soup is essential in your soup recipe collection. This version doesn't require any roasting, however like some of my other soups, instead relies on caramelising the vegetables slowly in some good olive oil, before toasting the spices and finally adding the broth.
If you want to try another great soup recipe that uses the same principles- this Carrot and Pumpkin soup is delicious, as is this Carrot and Rutabaga Soup.
Of course great soups need some gorgeous bread to mop up the goodness. I love making this Vegan Air Fryer Garlic Bread Baguette for dunking.
Jump to:
- 🥕Ingredients
- 👩🍳Instructions
- 🫘Substitutions & Variations
- 🔪Equipment
- 🥫Storage
- ❗Top tip
- ❓FAQ
- Love Soup?
- More Carrot Recipes
- 📖 Recipe
- Substitutions & Variations
- 🥕Ingredients
- 👩🍳Instructions
- 🫘Substitutions & Variations
- 🔪Equipment
- 🥫Storage
- ❗Top tip
- ❓FAQ
- Love Soup?
- More Carrot Recipes
- 📖 Recipe
- Substitutions & Variations
- 💬 Comments
🥕Ingredients
The ingredients for this Carrot and Butterbean soup are simple. Head to the recipe card for quantities and to the Substitutions section for alternative ideas to switch up the recipe to your tastes.
- Carrots: Fresh and crunchy carrots form the basis of this simple recipe. Use two or three large carrots or more smaller ones.
- Butter Beans (also known as lima beans) choose pre-cooked canned or tinned beans, or cook your own from scratch. I usually just use a single can of butter beans, but you can add more if you like.
- White or Yellow Onion: this creates a sweet savory note that is essential to the soup. You can also use shallots.
- Vegetable Stock: homemade vegetable stock is delicious, but you can also use a stock cube or bouillon powder.
- Thyme or Oregano: Either or both. These herbs have an affinity with sweet carrots, bringing out their flavor.
- Curry Powder or Garam Masala: I prefer garam masala as the flavours tend to be richer and more complex, however if all you have is some curry powder to hand, that will also taste delicious. You can always amplify the curry flavour by adding some turmeric, cumin and red pepper flakes if you wish.
- Olive Oil: Just a little olive oil is needed to sautee the onion and garlic.
- Garlic Cloves: Fresh garlic is best, and measure how many you want with your heart. Alternatively use the jarred garlic or frozen. Dried won't have the same rich effect.
- Optional Coconut Milk: I have made this recipe both with and without the coconut milk and I can't decide what's nicer!
- Fresh Parsley or Coriander/Cilantro to sprinkle over to serve.
See recipe card for quantities.
👩🍳Instructions
Before starting to cook this healthy vegan soup, finely chop the onions and garlic. Peel the carrots and chop into chunky slices.
1. In a large casserole or dutch oven, (or saucepan) sautee the chopped onion and garlic over a low heat until the onion is softened and translucent.
2. Add in the sliced carrots, and cook to caramelise the edges (this adds flavor!) Then stir in the garam masala or curry powder . Allow the flavors to 'bloom' then pour in the vegetable stock.
3. Stir in half the butter beans and simmer. If you want to use coconut milk, add it in here.
4. Blend the soup with a hand held immersion blender or allow to cool a bit and blend in a jug blender. Add the remaining beans to the soup and allow to heat through.
Once the second half of the butter beans are added, bring them to a gentle simmer until they start to burst open a little. Season to taste with a little lemon juice or white wine vinegar plus salt and cracked black pepper.
Hint: Choose leave this soup more chunky by not blending it all, or add in all the butter beans and blend for a velvety smooth soup.
🫘Substitutions & Variations
Here are some easy ways to switch up this carrot and butter bean soup recipe to make it your own.
- Fennel: Add a little aniseed touch of fennel by adding in a few slices to the carrot when cooking.
- Celery: I often omit celery when cooking as I don't tend to have it on hand, however it is delicious when added with the onion.
- Add a little acidity: Balance the flavours with a little lemon juice, apple cider vinegar or white wine vinegar.
- If you don't have a blender, finely chop the carrots, then use a potato masher at the end to break up the carrots and butter beans. This will give you a delicious but chunkier soup.
🔪Equipment
You will need a few key pieces of equipment to make this butterbean and carrot soup.
- A good knife for cutting
- A decent sized heavy based saucepan or stove top safe casserole dish or dutch oven.
- A hand held immersion blender or jug blender to blend the soup for the creamy texture.
🥫Storage
Like most vegetable based soups, this carrot and butterbean soup stores well. Store leftovers in an airtight container and keep in the fridge for up to 5 days. It also freezes perfectly for up to 3 months. Reheat from frozen over a gentle heat until thawed. Add a little extra water if the soup is too thick once thawed.
❗Top tip
Don't skip the step where you gently sizzle the spices, as this gives the best flavour!
❓FAQ
Yes you can choose to use rapeseed oil in this soup recipe in place of the olive oil.
Around 5 medium or 4 large carrots are needed to make this soup.
Love Soup?
Try these other cozy vegan soup recipes.
More Carrot Recipes
Carrots are great! Why not try these other recipes with carrots.
📖 Recipe
Spiced Carrot and Butter Bean Soup
Equipment
- 1 Blender (or immersion blender)e
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 1000 g carrots (peeled and roughly chopped )
- 200 g onions (chopped)
- 2 tablespoon olive oil (or rapeseed oil )
- 4 cloves garlic (crushed or finely chopped)
- 2 teaspoon garam masala (or curry powder)
- 1 teaspoon thyme and/or oregano
- 1 litre vegetable stock
- 1 tins coconut milk (OPTIONAL)
- 275 g butter beans (drained and rinsed (1 400g tin/can) )
- 1 teaspoon white wine vinegar or lemon juice.
- 1 teaspoon salt (or salt to taste)
- 1 teaspoon cracked black pepper
- Fresh Coriander to garnish
Instructions
- Peel and finely chop the onion and the garlic.200 g onions, 4 cloves garlic
- Peel the carrots and chop into 2 cm chunks.1000 g carrots
- In a large saucepan, add the oil, then sautee the onions and garlic over a low heat.2 tablespoon olive oil
- Add the carrot pieces. Sautee until the onion is translucent , and the carrots and are starting to colour a bit on the edges.
- Add all the spices to the pan and stir for a minute. This allows all the flavour of the spices to release their aromas.2 teaspoon garam masala, 1 teaspoon thyme and/or oregano
- Add the stock/boullion and simmer the whole lot until the carrot is soft. Add extra water if you need it.1 litre vegetable stock
- Add half the butter beans. Add the coconut milk if using.1 tins coconut milk, 275 g butter beans
- If you are using an immersion blender, gently put the blender in and blend until creamy.If you are using a jug blender, allow the soup to cool, then blend in batches until creamy.
- Add the rest of the butter beans to the soup and simmer until they are soft and start to burst a little.
- Now is the time to test for salt and add any extra chilli or cream in if you like. Add the apple cider vinegar to taste. If the soup is too watery, let it simmer some more. If the soup is too thick, add water.1 teaspoon salt, 1 teaspoon white wine vinegar or lemon juice.
- Serve with fresh coriander and maybe some oat or soya cream.1 teaspoon cracked black pepper, Fresh Coriander to garnish
Notes
Substitutions & Variations
Here are some easy ways to switch up this carrot and butter bean soup recipe to make it your own.- Fennel: Add a little aniseed touch of fennel by adding in a few slices to the carrot when cooking.
- Celery: I often omit celery when cooking as I don't tend to have it on hand, however it is delicious when added with the onion.
- Add a little acidity: Balance the flavours with a little lemon juice, apple cider vinegar or white wine vinegar.
- If you don't have a blender, finely chop the carrots, then use a potato masher at the end to break up the carrots and butter beans. This will give you a delicious but chunkier soup.
Nutrition
A deliciously creamy Spiced Carrot and Butter Bean Soup that is perfect for a winter's lunch or dinner. Made with vitamin-rich sweet carrots and hearty white beans, this cozy soup will warm you up and fuel the rest of your day.
A good spicy carrot soup is essential in your soup recipe collection. This version doesn't require any roasting, however like some of my other soups, instead relies on caramelising the vegetables slowly in some good olive oil, before toasting the spices and finally adding the broth.
If you want to try another great soup recipe that uses the same principles- this Carrot and Pumpkin soup is delicious, as is this Carrot and Rutabaga Soup.
Of course great soups need some gorgeous bread to mop up the goodness. I love making this Vegan Air Fryer Garlic Bread Baguette for dunking.
Jump to:
- 🥕Ingredients
- 👩🍳Instructions
- 🫘Substitutions & Variations
- 🔪Equipment
- 🥫Storage
- ❗Top tip
- ❓FAQ
- Love Soup?
- More Carrot Recipes
- 📖 Recipe
- Substitutions & Variations
- 🥕Ingredients
- 👩🍳Instructions
- 🫘Substitutions & Variations
- 🔪Equipment
- 🥫Storage
- ❗Top tip
- ❓FAQ
- Love Soup?
- More Carrot Recipes
- 📖 Recipe
- Substitutions & Variations
- 💬 Comments
🥕Ingredients
The ingredients for this Carrot and Butterbean soup are simple. Head to the recipe card for quantities and to the Substitutions section for alternative ideas to switch up the recipe to your tastes.
- Carrots: Fresh and crunchy carrots form the basis of this simple recipe. Use two or three large carrots or more smaller ones.
- Butter Beans (also known as lima beans) choose pre-cooked canned or tinned beans, or cook your own from scratch. I usually just use a single can of butter beans, but you can add more if you like.
- White or Yellow Onion: this creates a sweet savory note that is essential to the soup. You can also use shallots.
- Vegetable Stock: homemade vegetable stock is delicious, but you can also use a stock cube or bouillon powder.
- Thyme or Oregano: Either or both. These herbs have an affinity with sweet carrots, bringing out their flavor.
- Curry Powder or Garam Masala: I prefer garam masala as the flavours tend to be richer and more complex, however if all you have is some curry powder to hand, that will also taste delicious. You can always amplify the curry flavour by adding some turmeric, cumin and red pepper flakes if you wish.
- Olive Oil: Just a little olive oil is needed to sautee the onion and garlic.
- Garlic Cloves: Fresh garlic is best, and measure how many you want with your heart. Alternatively use the jarred garlic or frozen. Dried won't have the same rich effect.
- Optional Coconut Milk: I have made this recipe both with and without the coconut milk and I can't decide what's nicer!
- Fresh Parsley or Coriander/Cilantro to sprinkle over to serve.
See recipe card for quantities.
👩🍳Instructions
Before starting to cook this healthy vegan soup, finely chop the onions and garlic. Peel the carrots and chop into chunky slices.
1. In a large casserole or dutch oven, (or saucepan) sautee the chopped onion and garlic over a low heat until the onion is softened and translucent.
2. Add in the sliced carrots, and cook to caramelise the edges (this adds flavor!) Then stir in the garam masala or curry powder . Allow the flavors to 'bloom' then pour in the vegetable stock.
3. Stir in half the butter beans and simmer. If you want to use coconut milk, add it in here.
4. Blend the soup with a hand held immersion blender or allow to cool a bit and blend in a jug blender. Add the remaining beans to the soup and allow to heat through.
Once the second half of the butter beans are added, bring them to a gentle simmer until they start to burst open a little. Season to taste with a little lemon juice or white wine vinegar plus salt and cracked black pepper.
Hint: Choose leave this soup more chunky by not blending it all, or add in all the butter beans and blend for a velvety smooth soup.
🫘Substitutions & Variations
Here are some easy ways to switch up this carrot and butter bean soup recipe to make it your own.
- Fennel: Add a little aniseed touch of fennel by adding in a few slices to the carrot when cooking.
- Celery: I often omit celery when cooking as I don't tend to have it on hand, however it is delicious when added with the onion.
- Add a little acidity: Balance the flavours with a little lemon juice, apple cider vinegar or white wine vinegar.
- If you don't have a blender, finely chop the carrots, then use a potato masher at the end to break up the carrots and butter beans. This will give you a delicious but chunkier soup.
🔪Equipment
You will need a few key pieces of equipment to make this butterbean and carrot soup.
- A good knife for cutting
- A decent sized heavy based saucepan or stove top safe casserole dish or dutch oven.
- A hand held immersion blender or jug blender to blend the soup for the creamy texture.
🥫Storage
Like most vegetable based soups, this carrot and butterbean soup stores well. Store leftovers in an airtight container and keep in the fridge for up to 5 days. It also freezes perfectly for up to 3 months. Reheat from frozen over a gentle heat until thawed. Add a little extra water if the soup is too thick once thawed.
❗Top tip
Don't skip the step where you gently sizzle the spices, as this gives the best flavour!
❓FAQ
Yes you can choose to use rapeseed oil in this soup recipe in place of the olive oil.
Around 5 medium or 4 large carrots are needed to make this soup.
Love Soup?
Try these other cozy vegan soup recipes.
More Carrot Recipes
Carrots are great! Why not try these other recipes with carrots.
📖 Recipe
Spiced Carrot and Butter Bean Soup
Equipment
- 1 Blender (or immersion blender)e
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 1000 g carrots (peeled and roughly chopped )
- 200 g onions (chopped)
- 2 tablespoon olive oil (or rapeseed oil )
- 4 cloves garlic (crushed or finely chopped)
- 2 teaspoon garam masala (or curry powder)
- 1 teaspoon thyme and/or oregano
- 1 litre vegetable stock
- 1 tins coconut milk (OPTIONAL)
- 275 g butter beans (drained and rinsed (1 400g tin/can) )
- 1 teaspoon white wine vinegar or lemon juice.
- 1 teaspoon salt (or salt to taste)
- 1 teaspoon cracked black pepper
- Fresh Coriander to garnish
Instructions
- Peel and finely chop the onion and the garlic.200 g onions, 4 cloves garlic
- Peel the carrots and chop into 2 cm chunks.1000 g carrots
- In a large saucepan, add the oil, then sautee the onions and garlic over a low heat.2 tablespoon olive oil
- Add the carrot pieces. Sautee until the onion is translucent , and the carrots and are starting to colour a bit on the edges.
- Add all the spices to the pan and stir for a minute. This allows all the flavour of the spices to release their aromas.2 teaspoon garam masala, 1 teaspoon thyme and/or oregano
- Add the stock/boullion and simmer the whole lot until the carrot is soft. Add extra water if you need it.1 litre vegetable stock
- Add half the butter beans. Add the coconut milk if using.1 tins coconut milk, 275 g butter beans
- If you are using an immersion blender, gently put the blender in and blend until creamy.If you are using a jug blender, allow the soup to cool, then blend in batches until creamy.
- Add the rest of the butter beans to the soup and simmer until they are soft and start to burst a little.
- Now is the time to test for salt and add any extra chilli or cream in if you like. Add the apple cider vinegar to taste. If the soup is too watery, let it simmer some more. If the soup is too thick, add water.1 teaspoon salt, 1 teaspoon white wine vinegar or lemon juice.
- Serve with fresh coriander and maybe some oat or soya cream.1 teaspoon cracked black pepper, Fresh Coriander to garnish
Notes
Substitutions & Variations
Here are some easy ways to switch up this carrot and butter bean soup recipe to make it your own.- Fennel: Add a little aniseed touch of fennel by adding in a few slices to the carrot when cooking.
- Celery: I often omit celery when cooking as I don't tend to have it on hand, however it is delicious when added with the onion.
- Add a little acidity: Balance the flavours with a little lemon juice, apple cider vinegar or white wine vinegar.
- If you don't have a blender, finely chop the carrots, then use a potato masher at the end to break up the carrots and butter beans. This will give you a delicious but chunkier soup.
