Go Back
–+ servings
Carrot and butter bean soup ready to eat.
Print Recipe
5 from 1 vote

Spiced Carrot and Butter Bean Soup

A deliciously cozy soup made with seasonal carrots, gently spiced. The butterbeans add texture and protein.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: lunch, Soup, starter
Cuisine: American, british, lunch, soup, starter
Servings: 4
Calories: 286kcal
Author: Louise-Claire Cayzer

Equipment

  • 1 Blender (or immersion blender)e

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 tbsp 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 tsp garam masala, 1 tsp 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 tsp salt, 1 tsp white wine vinegar or lemon juice.
  • Serve with fresh coriander and maybe some oat or soya cream.  
    1 tsp 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

Calories: 286kcal | Carbohydrates: 48g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1752mg | Potassium: 1239mg | Fiber: 13g | Sugar: 18g | Vitamin A: 42319IU | Vitamin C: 21mg | Calcium: 114mg | Iron: 3mg