Carrot Butter Bean Soup (Print Version)
A light, nourishing soup with sweet carrots, creamy butter beans, and a flavorful herby broth for comforting meals.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 3 large carrots, peeled and sliced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Beans and Broth
06 - 2 cans (14 oz each) butter beans (lima beans), drained and rinsed
07 - 5 cups vegetable broth
08 - 1 bay leaf
→ Flavorings and Herbs
09 - 1 teaspoon dried thyme (or 1 tablespoon fresh)
10 - 1 teaspoon dried oregano
11 - ½ teaspoon smoked paprika (optional)
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
14 - Zest and juice of ½ lemon
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened but not browned.
02 - Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in the drained butter beans, vegetable broth, bay leaf, dried thyme, oregano, and smoked paprika if using. Bring the mixture to a gentle boil.
04 - Reduce heat to low and simmer uncovered for 20 to 25 minutes, until the carrots are fork-tender and the flavors have fully developed.
05 - Remove and discard the bay leaf. Stir in the chopped parsley, lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste.
06 - Ladle the soup into warmed bowls. Garnish with additional parsley and a light drizzle of olive oil if desired. Serve immediately while hot.
# Expert Advice:
01 -
- Butter beans turn velvety and almost creamy without a drop of cream in sight.
- The lemon zest at the end is a quiet little trick that makes the whole pot taste brighter and more alive.
- Everything cooks in one pot and most of the ingredients are probably sitting in your pantry right now.
02 -
- Do not rush the initial sauté because properly softened vegetables give the broth its natural sweetness and body.
- The lemon juice can dull if boiled so always add it off the heat or right before serving for the brightest flavour.
03 -
- Slice your carrots on a slight diagonal rather than into rounds because the larger surface area releases more sweetness into the broth.
- Use a vegetable broth you would happily drink on its own since there are so few ingredients hiding behind it.