Creamy Carrot and White Bean Soup

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Rating: 0
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Rate this recipe!

Prep Time

10minutes

Cook Time

25minutes

Servings

people

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

25minutes

Servings

people

Product Type

Broths & Stocks,

Creamy Carrot and White Bean Soup

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

10minutes

Cook Time

25minutes

Servings

people

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

25minutes

Servings

people

Product Type

Broths & Stocks,

Ingredients

  • 1 tbsp. olive oil
  • 1 onion diced
  • 1 (2-inch) piece fresh ginger peeled and finely diced
  • 4 cloves garlic minced
  • 1/2 pound carrots peeled and chopped
  • 4 cups Pacific Foods Organic Vegetable Broth
  • 2 (15-ounce) cans white beans drained and rinsed
  • 1/2 tsp. black pepper
  • 1/2 tsp. sea salt
  • 1/2 cup toasted cashews to serve
  • 1/4 cup chopped cilantro to serve

Instructions

  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.
  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.
  3. Using an immersion blender, or carefully transferring the soup to a high-speed blender, blend the soup until thick and pureed.
  4. Divide soup between bowls and garnish with toasted cashews and cilantro. Enjoy!

Ingredients

  • 1 tbsp. olive oil
  • 1 onion diced
  • 1 (2-inch) piece fresh ginger peeled and finely diced
  • 4 cloves garlic minced
  • 1/2 pound carrots peeled and chopped
  • 4 cups Pacific Foods Organic Vegetable Broth
  • 2 (15-ounce) cans white beans drained and rinsed
  • 1/2 tsp. black pepper
  • 1/2 tsp. sea salt
  • 1/2 cup toasted cashews to serve
  • 1/4 cup chopped cilantro to serve

Instructions

  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.
  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.
  3. Using an immersion blender, or carefully transferring the soup to a high-speed blender, blend the soup until thick and pureed.
  4. Divide soup between bowls and garnish with toasted cashews and cilantro. Enjoy!