Roasted Carrot and Butter Bean Soup

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Carrot and butter bean soup served with bread and topped with pumpkin seeds and sesame seeds

Looking for easy ways to get more beans into your diet? Make sure to add this delicious carrot and butter bean soup to your bank of lunch ideas.

Sure, you could have a regular carrot soup. But blending beans into a homemade carrot soup will give you the benefit of some extra fibre and protein!

Butter beans are my personal favourite to use in soups, because they give it a buttery smooth flavour and texture without actually adding any butter.

This recipe is perfect for a rainy day, so grab your blender and let’s get cooking!

What You’ll Need

One of the reasons I love this carrot and butter bean soup recipe is how easy it is to make. In fact, it uses a lot of ingredients you probably already have in your kitchen cupboard.

These ingredients are also SUPER affordable, so it’s a great option if you are trying to cut down on your food costs.

  • Vegetable oil
  • Carrots
  • Ground cumin
  • Brown onion
  • Garlic
  • Ginger puree
  • Dried thyme
  • Butter beans
  • Vegetable stock
  • Black pepper
  • Lemon
Carrots in a single layer on a roasting tray
Carrot and butter bean soup ingredients before being blended

How to Make this Carrot and Butter Bean Soup

1) Roast the Carrots

Add the sliced carrots to an oven tray in a single layer and coat in the oil and ground cumin. Then roast in the oven for 35-40 minutes until soft. Do not skip this step! Roasting the carrots brings out their sweetness, which blends well with the other sweet and savoury flavours.

2) Sauté the Flavour-Enhancers

Start by sautéing the onion in a big pan until softened. Then add the garlic, ginger and thyme and cook for another minute. This is where the magic happens, because all the delicious flavours are going to come alive.

3) Boil Everything In a Pan

To make sure you have a really buttery smooth soup, you need to boil everything up (including the roasted carrots) in the pan for 10-15 minutes. Once finished, add a squeeze of fresh lemon and allow to cool slightly.

4) Blend Until Smooth

Blitz up this soup until smooth, using whatever blending device you have. I used a hand blender, but a more high-powered blender would produce an even smoother finish! Just make sure the soup contents have cooled before adding to a blender.

Serving Suggestions

  • Dip in some crusty sourdough bread: Is any bowl of soup complete without it?
  • Add a small drizzle of extra virgin olive oil: Don’t be afraid of adding a small drizzle of good quality extra virgin olive oil to your bowl of soup. It really enhances the flavour! Plus, it’s packed with healthy unsaturated fats.
  • Top with seeds: Scatter a couple of different types of seeds for a bit of extra protein. Pumpkin seeds, sesame seeds or sunflower seeds all work well.

How to Store and Reheat

Once cooked and cooled, this carrot and butter bean soup will last up to 3 days in the fridge in an airtight container.

It can also be frozen for up to 3 months, which is perfect if you like to batch cook soups. Just make sure it has completely cooled before portioning into freezer-friendly sealed containers. And always remember to label with the date it was made!

To reheat, simply put a portion in the microwave for several minutes (or longer if from frozen) or reheat in a pan until warmed right through.

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Carrot and Butter Bean Soup

Nothing beats a bowl of this nourishing carrot and butter bean soup on a cold, rainy day. Its sweet, buttery flavour is perfectly balanced with hints of thyme, lemon, ginger and cumin.
Prep Time 15 minutes
Cook Time 1 hour
Course Lunch
Servings 4 big bowls

Ingredients
  

  • 3 tbsps vegetable oil I used rapeseed
  • Around 800g carrots peeled + chopped into slices (see photos)
  • 1 tbsp ground cumin
  • 1 brown onion finely chopped
  • 3 medium-sized garlic cloves crushed
  • 1/2 tsp ginger puree or use a tsp of grated ginger
  • 1/2 tsp dried thyme or the leaves from 2 sprigs of fresh thyme
  • 400 g tin of butter beans rinsed (drained weight 240g)
  • 1 L vegetable stock I used 2 Knorr vegetable stock cubes with 1L of water
  • Black pepper
  • 1/2 tbsp fresh lemon juice

Instructions
 

  • Pre-heat oven to 180°C fan.
  • Coat the carrots in 2 tbsp of oil and 1 tbsp of cumin, then spread them out in a single layer on a baking tray. Roast in the oven for 35-40 mins until soft.
  • Add the onion to a big pan with the other tbsp of oil and fry on a medium-low heat for 3 mins until softened not browned, stirring occasionally. Then add the garlic, ginger and thyme and cook for a further 1 minute.
  • Add the stock, butter beans, carrots and black pepper, mix and then boil on a medium heat for 10-15 minutes (with the lid on) to soften the carrots further.
  • Add the lemon juice and allow to cool.
  • Blitz with a hand blender or a food processor/blender until smooth.
  • Heat the soup through in a pan or in the microwave to serve.
Keyword beans, carrot, soup

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