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I love making this bright and creamy soup when I need something quick yet satisfying. The sweet carrots and creamy butter beans create such a wonderful combination that takes me back to cozy kitchen memories. Its become my go to recipe for easy lunches and light suppers that still feel special.
Why This Recipe Works
This soup has everything I look for in a weekday meal easy to make incredibly nourishing and so versatile. The carrots natural sweetness pairs beautifully with those tender butter beans while a hint of fennel adds such lovely depth. I often make extra for the freezer its perfect for busy days ahead.
Everything You Need
- Carrots: Use 6-8 medium-sized carrots, peeled and thinly sliced for quick cooking and a balance of sweetness.
- Butter Beans: Opt for one can (400g) of drained butter beans or 1 cup of cooked dried beans for added protein and creaminess.
- Fennel Seeds: Add 1 teaspoon of dried fennel seeds for a subtle, aromatic flavor that complements the sweetness of the carrots.
- Onion and Garlic: Dice 1 medium onion and mince 2 cloves of garlic to create a savory base for the soup.
- Vegetable Stock: Use 4 cups (1 liter) of low-sodium vegetable stock for a rich, savory base.
- Fresh Parsley: Chop a handful for garnish, adding freshness and color.
Lets Make Soup
- Prepare the Ingredients
- Peel and thinly slice the carrots, dice the onion, and mince the garlic. Drain and rinse the butter beans if using canned.
- Sauté the Base
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add Carrots and Stock
- Stir in the sliced carrots and fennel seeds. Pour in the vegetable stock, ensuring the carrots are submerged. Bring to a simmer and cook for 20 minutes or until the carrots are tender.
- Blend Partially
- Use an immersion blender to blend half of the soup for a creamy texture while leaving some chunks for added substance. Alternatively, transfer half the soup to a blender and return it to the pot.
- Add Butter Beans
- Stir in the butter beans and cook for an additional 5 minutes to warm through. Adjust seasoning with salt and pepper.
- Garnish and Serve
- Ladle the soup into bowls, sprinkle with chopped parsley, and serve warm. Pair with crusty bread for a hearty meal.
My Kitchen Secrets
For extra smooth soup blend it all before adding those butter beans. I love toasting the fennel seeds first it really brings out their flavor. When I use dried beans I always soak them overnight the flavor is worth the extra step. Leftovers taste even better the next day.
Mix It Up
Sometimes I add sweet potatoes or parsnips for extra sweetness. A pinch of chili flakes gives it nice warmth. Fresh dill or chives make lovely alternatives to parsley. When I want it extra creamy I stir in a splash of coconut milk at the end.
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Saving For Later
This soup is perfect for meal prep. Keep it in the fridge for about 4 days in a good container. When youre ready to eat just warm it gently stirring now and then. I always add fresh herbs right before serving they stay so much prettier that way.
Why This Recipe Never Fails
The beauty of this soup lies in its simplicity. Those sweet carrots and creamy beans create something really special while the fennel adds an unexpected twist. Its so easy to make yet feels like a proper homemade meal whether youre serving it as the star or alongside something else.
Perfect Partners
We love dunking crusty bread into this soup or keeping it light with a fresh green salad. Sometimes I make garlic breadsticks for dipping or swirl in some herbed yogurt. When we want something heartier I serve it with some grilled chicken or baked tofu on the side.
Tips for Success
Cutting your carrots nice and thin helps them cook evenly and creates lovely texture. Always blend before adding the beans to keep them whole and pretty. A quick toast of the fennel seeds makes such a difference in flavor. If youre using dried beans plan ahead their flavor is worth the extra time.
Create Your Version
Try adding smoked paprika for warmth or make it vegan with coconut cream instead of dairy. Sometimes I toss in some lentils or leftover chicken for extra protein. When I want it extra smooth I blend everything together and finish with a splash of cream.
Quick Answers
Can I use fresh butter beans? Yes just cook them until theyre tender first.
Can I make this ahead? Absolutely it actually tastes better the next day.
Does it freeze well? Perfectly just add fresh herbs after reheating.
No fennel seeds? Try caraway or cumin theyre lovely too.
Best blending method? I love my immersion blender but a regular one works great too just blend some for creaminess and leave some chunky.
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Frequently Asked Questions
- → Can I make this in an Instant Pot?
Yes, cook on high pressure for 8 minutes with quick release. Then blend and add beans and parsley.
- → Why blend only part of the soup?
Blending three-quarters creates a creamy base while leaving some texture from the remaining vegetables and beans.
- → Can I use different beans?
Yes, cannellini beans or navy beans would work well as alternatives to butter beans.
- → How long does this keep?
Store in the refrigerator for up to 4 days. The soup may thicken when chilled.
- → Can I use dried fennel?
Yes, use ground fennel instead of grinding seeds. Reduce the amount slightly as ground spices are more concentrated.
Conclusion
A delightful vegetarian soup that combines the sweetness of carrots with the creaminess of butter beans. Simple to prepare and versatile in cooking methods.