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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
    Serves
  • 345 per 1 serving
    Calories

Ingredients

  • 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

Instructions

  • 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!

Made Specifically With

All Products
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.

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