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Top-down view of smoky carrot and white bean soup in a white bowl with parsley and olive oil drizzle

Smoky Carrot and White Bean Soup

A thick, smoky soup built on roasted carrots, cannellini beans, and smoked paprika. Blended in part for a creamy texture, done in one pot.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 600 g medium carrots, peeled and cut into 2 cm chunks about 6 medium carrots
  • 3 tbsp olive oil, divided
  • 2 tsp smoked paprika Spanish pimentón preferred
  • 1 tsp ground cumin
  • 1 large yellow onion, diced about 200 g
  • 4 garlic cloves, minced
  • 800 g canned cannellini beans, drained and rinsed two 400 g cans
  • 900 ml low-sodium vegetable stock about 4 cups
  • 1 tsp fine sea salt plus more to taste
  • 0.5 tsp black pepper
  • 1 tbsp lemon juice fresh, added at the end
  • 2 tbsp flat-leaf parsley, roughly chopped optional, to serve
  • to taste extra olive oil or plain yogurt optional, to serve

Method
 

Roast the Carrots
  1. Heat the oven to 220 C / 425 F. Spread the carrot chunks on a large rimmed sheet pan. Drizzle with 2 tbsp of olive oil, season with a pinch of salt and pepper, and toss to coat.
  2. Roast for 20 to 22 minutes, flipping once halfway, until the carrots are tender and the edges are lightly caramelized. Set aside.
Build the Soup
  1. While the carrots roast, heat the remaining 1 tbsp olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent.
  2. Add the minced garlic, smoked paprika, and ground cumin. Stir and cook for 30 seconds until fragrant.
  3. Add the drained cannellini beans and vegetable stock. Stir to combine and bring to a gentle simmer over medium-high heat.
  4. Add the roasted carrots to the pot. Stir everything together and simmer for 5 minutes so the flavors come together.
Blend and Finish
  1. Remove the pot from heat. Use an immersion blender to blend about half the soup directly in the pot until you get a creamy base with visible chunks of bean and carrot remaining. Alternatively, ladle half the soup into a countertop blender, blend until smooth, and stir it back in.
  2. Return the pot to low heat. Stir in the lemon juice and taste for salt and pepper. Adjust as needed.
  3. Ladle into bowls. Top with chopped parsley and a drizzle of olive oil or a spoonful of plain yogurt if using. Serve hot.

Notes

For a thicker soup, reduce the stock to 700 ml and blend two-thirds of the pot. The soup thickens further as it sits, so add a splash of stock when reheating.