If you’re bringing dinner to a new parent, this is the kind of soup you can drop off with a loaf of bread. Roasting the carrots brings out their sweetness, fresh ginger and cumin add warmth, and white beans blend right into the broth to make it creamy. A squeeze of lemon at the end brings it all together.

Make a pot for your own first weeks home, or bring a few portions to someone who’s just had a baby. For more meals to make and share, browse our Postpartum Soups & Stews collection.

Smooth orange carrot soup in a rustic stoneware bowl topped with a sprig of thyme

Roasted Carrot, Ginger & White Bean Soup

Roasted carrots and cannellini beans make a silky soup with fresh ginger, cumin, coriander, and lemon. Serve it with toast or a spoonful of plain yogurt.

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Prep Time 15

Cook Time 45

Total Time 1

Course Soup

Servings 4 servings

Equipment

Rimmed baking sheet
Soup pot
Immersion blender

Ingredients

1½ pounds carrots peeled and cut into 1-inch pieces
2 tablespoons olive oil divided
½ teaspoon kosher salt divided, plus more to taste
1 medium yellow onion chopped
2 cloves garlic minced
1 tablespoon freshly grated ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
1 (15-ounce) can cannellini beans drained and rinsed
3½ cups low-sodium vegetable broth plus more as needed
1 tablespoon fresh lemon juice
plain yogurt or toasted pepitas for serving (optional)

Instructions

Heat the oven to 425°F. Toss the carrots with 1 tablespoon of olive oil and ¼ teaspoon of the salt. Spread them in a single layer on a rimmed baking sheet. Roast for 25 to 30 minutes, until fork-tender and browned at the edges.
While the carrots roast, heat the remaining tablespoon of oil in a soup pot over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until soft. Stir in the garlic, ginger, cumin, and coriander and cook for 30 seconds, until fragrant. If the carrots need more time, take the pot off the heat.
Add the roasted carrots, beans, broth, and remaining ¼ teaspoon of salt to the pot. Bring to a gentle simmer and cook for 10 minutes.
Take the pot off the heat. Keep the head of the immersion blender submerged and blend until smooth. Stir in the lemon juice. Taste and add more salt if needed. If the soup is thicker than you like, stir in more broth a splash at a time. Serve with plain yogurt or toasted pepitas if you like.

Notes

Make it with what you have. Great Northern beans can stand in for cannellini beans. Chicken broth also works if you’re making a pot that doesn’t need to be vegetarian.
Bring it to a new parent. Divide the soup into single-serving containers and write the date on the lids. Pack the bread and toppings separately so they’re ready when someone wants a bowl.
Reheat a bowl. Warm gently on the stove, stirring in a splash of broth or water if the soup has thickened.

Listen While it Simmers

Bringing soup to a friend who just had her second baby? In Episode 181, Becoming a Mom of Two Without Doing It All Yourself, Emily Adler Mosqueda joins Sarah and Esther to talk about accepting help and planning for support beyond the newborn weeks.

Read the Episode 181 guide · Listen on Apple Podcasts