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Carrot soup

White Bean Carrot Soup

Delicious, easy and quick soup that is vegetarian and vegan.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • ¼ cup olive oil
  • 5 large carrots, washed (or peeled) and thinly sliced
  • 1 15 oz can white cannellini beans
  • 1 half small sweet onion (optional) chopped
  • 1 14 oz can vegetable broth
  • 2 cups water
  • ¼ teaspoon red pepper flakes optional
  • ½ teaspoon Italian seasoning or more to taste
  • ¼ cup white wine optional
  • salt & pepper to taste
For the Croutons
  • 1 French baguette cut into cubes
  • ¼ cup olive oil
  • 1/2 teaspoon Italian seasoning
  • salt & pepper to taste
  • ½ cup parmesan cheese grated

Equipment

  • Large heavy pot, blender, baking sheets

Method
 

Soup preparation
  1. In a large pot, combine the olive oil, thinly sliced carrots, white beans, diced onions (if using), vegetable broth, water, wine, seasonings
  2. Bring to a boil, then simmer over medium heat covered, for 45-50 minutes, or ntil the carrots and onion are tender.
  3. Remove from heat and puree in small batches in blender or in the stockpot with an immersion blender.
  4. Serve topped with homemade croutons. To dress it up, add fresh parsley or microgreens, and shaved parmesan cheese
Croutons
  1. Preheat oven to 350°
  2. In a bowl, combine bread, olive oil, seasonings, and cheese. (I have skipped cheese and they are still delicious)
  3. Spread croutons on parchment paper lined baking sheet
  4. Bake 20 minutes, or until croutons are lightly toasted.

Notes

  • I recommend doubling or even tripling this recipe, it goes fast!
  • Storing soup in quart (or larger) mason jars saves room in the refrigerato