With just a few simple ingredients, an easy method, and a creamy yet dairy-free end result, this is a perfect family dinner.
– Carrots – Onion – White beans – Reduced-sodium chicken or vegetable stock – Salt and optional spices such as turmeric, cumin, and/or ginger.
Peel and chop the carrots and onion. I’m using whole carrots here, but you could start with a bag of shredded carrots to make this a little easier if you’d like.
Add the olive oil to a medium pan set over medium heat. When warm, add the carrots and onion. Stir to coat. Cover and cook for 10-12 minutes or until soft.
Drain the beans in a colander and rinse with water. White cannellini beans add protein, fiber, and creaminess to this vegan soup. I use canned beans to make this recipe easy.
Add the vegetable mixture, beans, and broth to a blender. Blend until very smooth. Return to the pan and heat through.
If you have an immersion blender, add the beans and broth to the pan or pot and blend until smooth.
Season to taste with salt and optional spices. Serve warm. (Try ¼ teaspoon Chinese five-spice powder OR ½ teaspoon cumin OR top with Parmesan cheese.)
Store any leftovers in an airtight container in the fridge for up to 5 days. Or freeze in a freezer container for up to 12 months.