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Creamy Carrot and White Bean Soup

Creamy Carrot and White Bean Soup
  • 10 min
    Prep Time
  • 35 min
    Total Time
  • 4 people
  • 345 per 1 serving


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 piece 2-inch fresh ginger root, peeled and finely diced
  • 4 cloves garlic, minced
  • 1/2 pound carrot, peeled and chopped
  • 4 cups Pacific Foods® Organic Vegetable Broth
  • 2 cans (about 15 ounces each) white cannellini beans, drained and rinsed
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/2 cup toasted cashews to serve


  • Step 1

    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. 

  • Step 2

    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. 

  • Step 3

    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!

Calories 345
Total Fat 11 g
Sat. Fat 2.2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1141 mg
Total Carb 46 g
Dietary Fiber 9 g
Sugar 7 g
Protein 14 g
Vitamin D 3 %DV
Calcium 10 %DV
Iron 20 %DV
Potassium 20 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.