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.
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.