Carrot Butter Bean Soup

This creamy carrot butter bean soup is made with tahini, warm spices and bright strokes of lemon. This cosy vegan soup is rich in fibre, protein and will nourish you with each bite.

Butter beans hold the top spot among my preferred soup components! This carrot butter bean soup has the perfect balance of sweetness and savouriness, and really warms you up from the inside out.

It’s creamy, rich in flavour, and has a subtle spice kick from the coriander and turmeric. Everything is cooked until soft then blended with a little lemon juice to bring out all the flavours. I love serving mine with a swirl of tahini, coriander (cilantro), toasted sesame seeds and toasted pita bread. It's so comforting, just like a hug in a bowl.

Ingredients you’ll need:

All you need to make this carrot butter bean soup recipe are 8 simple, healthy ingredients.

• Carrots: You'll require 750g (26 oz) peeled and chopped carrots, roughly equivalent to 6 large carrots.
• White Beans: Creamy white beans add a one-two punch of protein and fibre. I prefer using butter beans however navy or cannellini beans also work great.
• Tahini: For extra richness, we add a few tablespoons of tahini or cashew butter prior to blending the soup. Alternatively, you can add a generous scoop of Greek yogurt or coconut cream. 
• Spices: A mix of turmeric and coriander add warm, earthy notes to the broth. If you don't have coriander on hand, you can use ground cumin instead. 
• Onion and garlic: You'll need 2 cloves of garlic and a brown or yellow onion.
• Broth: Use vegetable broth if making vegetarian, or chicken broth if otherwise.
• Lemon

Complete list of ingredients and amounts is located on the recipe card below.

How to make carrot butter bean soup

Prepare the vegetables: Peel and cut the carrots into ½″ thick cubes, then peel and roughly chop the onion.

Sauté onion: Heat olive oil in a large pot over medium-high. Sauté the onion for 3-4 minutes, until slightly caramelised.

Simmer: Add the carrots, seasonings, vegetable stock, butter beans and stir to combine. Reduce heat to low, cover, and simmer for 25 minutes.

Blend: Remove the soup from heat and stir in tahini. Using an immersion blender or high speed blender, blend until smooth. Add lemon juice, adjust seasonings to taste.

Serve in bowls with a drizzle of cream, sprinkle with sesame seeds and fresh coriander (cilantro). Enjoy!

Tips and variations 

While this carrot butter bean soup tastes amazing as is, here are some ways to change it up:

• Protein boost: Top each bowl with some crispy roasted chickpeas or add in shredded chicken after it is blended.
• Different veggies: You could try adding zucchini or cauliflower. Just make sure to add extra liquid.
• Don’t rush: Simmer the carrots until soft and cooked all the way through (they should be mushy to touch) before blending. This helps bring all those delicious flavours.
• Creamier soup: Add a splash of cream or coconut cream before blending. Or replace 1 cup of stock with 1 cup of coconut milk.
• Different spices: Instead turmeric and coriander, add 2 teaspoons of store-bought Moroccan seasoning and omit salt.

Serving suggestions

This soup is plenty satiating on its own, however I love enjoying it with a chunk of sourdough bread and/or a crisp green salad. It also makes a fabulous counterpart to any sandwich or wrap situation. 

Some classic winter soup sides that also pair well with it are my Air fryer tuna melt, Kale Crunch Salad, Air fryer frozen brussels sprouts or even this hearty Cinnamon Pumpkin Quinoa Salad.

How to store and reheat

• Storage: Refrigerate leftover carrot butterbean soup in an airtight container for up to 5 days.
• Reheating: Warm on the stovetop over medium-low heat or in the microwave, stirring every 30 seconds until hot.
• Freezing: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

Other soup recipes

Carrot Pumpkin Soup

Roasted Cauliflower Pumpkin Soup

Carrot Ginger Lentil Soup

Roasted Carrot and Swede Soup

If you try this carrot butter bean soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print