CREAMY CARROT AND WHITE BEAN SOUP
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 WHITE BEAN AND CARROT SOUP WITH ROSEMARY OIL
Provided by Molly O'Neill
Categories one pot, side dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 4
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.
CREAMY CARROT, WHITE BEAN, AND PEAR SOUP
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
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 CURRIED CARROT & BUTTER BEAN SOUP
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
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
CREAM OF CARROT, WHITE BEAN AND PEAR SOUP
Categories Soup/Stew Milk/Cream Bean High Fiber Pear Rosemary Carrot Fall Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 8
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.
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