Carrot Bean Soup Food

CREAMY CURRIED CARROT & BUTTER BEAN SOUP

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.

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!

CARROT BEAN SOUP

Steps:

• Put all ingredients in a large saucepan (at least 3 quarts).
• Bring soup to a boil, stirring frequently to prevent burning on the bottom.
• Reduce heat and simmer, stirring occasionally, until the vegetables are soft, about 30 minutes.
• Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

CARROT, BEAN AND CABBAGE SOUP

Steps:

• Combine all ingredients in a large pot (at least 5 quarts).
• Bring soup to a boil, stirring several times so bottom doesn't burn.
• Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
• If desired, puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

WHITE BEAN SOUP WITH CARROTS

Steps:

• Place the beans in a large saucepan and generously cover with water. Bring to a boil. Boil about 2 minutes, then remove from heat. Allow to soak for at least 1 hour or overnight. Drain the beans, rinse thoroughly under cold water, then drain the beans again. In a 4 quart saucepan, heat the oil over moderate heat. Add onion and garlic and about 2 Tblsp. of stock, and saute about 5 minutes, until softened but not browned. Add carrots and sage and saute stirring, about 2 minutes longer. Add the soaked beans and the remaining stock and bring to a boil. Simmer the soup, partially covered and stirring occasionally, about 1 1/2 hours, until the beans are quite tender. Remove the soup from the heat. Transfer about 1 1/2 cups of the beans to a blender or food processor and puree until smooth. Add about 1/2 cup of the liquid and process to combine. Return puree to the soup and season with salt and pepper. Return the soup to the heat and simmer about 3 minutes longer. Sprinkle with fresh basil.

SUMMER CARROT, TARRAGON & WHITE BEAN SOUP

Steps:

• Heat the oil over a medium heat in a large pan and fry the leeks and carrots for 5 mins to soften.
• Pour over the stock, stir in the garlic, the beans with their liquid, and three-quarters of the tarragon, then cover and simmer for 15 mins or until the veg is just tender. Stir in the remaining tarragon before serving.

GREEN BEAN AND CARROT SOUP (VEGAN, GLUTEN-FREE)

Steps:

• Heat oil in a medium pan and sauté onion until translucent.
• Add carrots and green beans and sauté a little longer.
• Add vegetable stock and cook until the vegetables are tender.
• Purée the soup using a hand blender or blender.
• Add almond milk, salt and herb and adjust the taste.
• Transfer the soup to soup dishes and top with parsley flakes (optional).
• Infuse love and serve.

CARROT AND WHITE BEAN SOUP

Steps:

• Cut garlic head in half crosswise; rub cut surfaces lightly with olive oil and wrap garlic in foil. Bake in a 400° regular or convection oven until garlic is soft when pressed, about 40 minutes. When cool enough to handle, pluck or squeeze garlic cloves from peel; discard peel.
• 2. Meanwhile, in a 6- to 8-quart pan over medium-high heat, cook onion in 1 tablespoon oil, stirring occasionally, until very limp, about 15 minutes (if onion starts to brown, reduce heat and add a few tablespoons of water). Sprinkle with salt and pepper.
• Add wine and stir often until most of the liquid is evaporated, 2 to 3 minutes.
• Add broth, saffron, and carrots. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer until carrots are very tender when pierced, about 20 minutes.
• Add roasted garlic.
• In a blender or food processor, whirl mixture, in batches, until smooth.
• Return purée to pan over low heat; add beans and sherry. Cover and simmer, stirring occasionally, about 10 minutes.
• Add salt and pepper to taste.