White Bean and Carrot Soup
I’ve been making this soup a whole lot lately, inspired by a craving for white beans and a general need for more warming foods to have on chillier days. This recipe couldn’t be more straightforward, which is my favorite way to cook. I strive for this kind of simplicity most days, leaving more complex recipes for special occasions, gatherings, or rainy weekends. This kind of cooking and eating makes me fell my most vibrant and taken care of.
This soup features the classic, carrot and ginger flavor pairing, with white beans and coconut milk for added substance and creaminess.
White Bean and Carrot Soup
serves 4-6
olive oil
1 yellow onion, diced
sea salt
4-6 garlic cloves, minced
2” piece ginger, finely grated or minced
1 tablespoon tomato paste
1 lb (455 g) carrots, cut into 1-inch chunks
3 cups (2 15 oz/425g cans) cooked white beans
4.5 cups water or vegetable broth
1 13.5 oz (398 ml) can full fat coconut milk
freshly ground black pepper
juice from 1-2 lemons, plus more for serving
Heat a soup pot over medium heat, and add enough oil to coat the bottom. Add the onion and a pinch of salt, saute for 7 minutes, until soft and translucent. Add the garlic, ginger, and tomato paste, saute for 2-4 minutes, until the tomato paste is slightly caramelized. Add the carrots, white beans, broth/water, coconut milk, and plenty of salt and pepper to season the soup. Bring to a simmer and simmer, covered, for 20-25 minutes, until the carrots are fully cooked through and tender.
Puree the soup in a vented upright blender (you might need to do this in batches) or using an immersion blender. Taste for salt and adjust if needed. Add the juice from 1 lemon and taste, adding more lemon juice if more acidity is needed. Serve the soup warm, topped with your favorite fixings and another squeeze of lemon juice.
Note
This soup can be made without the coconut milk, just use 6 cups of broth/water.
Intuitive Cooking Takeaways
A pureed soup is kind of like a warm, savory smoothie - a lot of ingredients can be packed into it, things can be left out or added in, and the result will usually be delicious :) As long as you have a strong flavor base (in this case it’s the onions, garlic, ginger, and tomato paste) and include ingredients that complement each other + do well when pureed, you should be good to go.
To customize this particular soup recipe, try adding half carrots and half winter squash or cauliflower. Add spices that you particularly enjoy, like turmeric, curry, coriander, cumin, paprika, chile flakes, etc.