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Soup in a bowl with coriander and tahini swirls. Pita bread on the side.

Carrot Butter Bean Soup

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Soup, dinner
  • Method: Stovetop + blend
  • Cuisine: Moroccan


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.


  • 1 tablespoon olive oil
  • 1 brown/ yellow onion, chopped
  • 750g carrots, peeled + chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander 
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can butter beans, rinsed
  • 5 cups vegetable stock
  • 1/4 cup tahini
  • Fresh lemon juice, to taste


  1. Heat olive oil in a large pot over medium-high. Sauté the onion for 2-3 minutes, until slightly caramelised.
  2. Add the carrots and cook for a further 3 minutes, until slightly softened.
  3. Add the garlic, turmeric, coriander, salt, pepper, vegetable stock, butter beans and stir to combine. Reduce heat to low, cover, and simmer for 25 minutes.
  4. 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.
  5. Serve in bowls with a drizzle of cream, sprinkle with sesame seeds and fresh coriander (cilantro). Enjoy!


  • Store: 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.

Keywords: butter beans, carrot, soup, tahini