Carrot and Butter Bean Soup

  • Prep: 10 Minutes
  • Cook: 35-40 Minutes
  • Serves: 4-6
Calories 388
Carbs 50
Fat 8.4
Protein 17
Free From


  • 2 tbsp. olive oil
  • 1 large onion, peeled and chopped
  • 600g carrots, roughly chopped
  • 2 cloves garlic, peeled and chopped
  • 2 x 400g tins butter beans, drained
  • Salt and freshly ground black pepper
  • 2 tsp. ground coriander
  • 1–2 tsp. cumin powder
  • 1 litre of vegetable stock (add more water if desired once cooked)
  • Fresh coriander to serve


  1. Heat the olive oil in a large saucepan on a medium heat before adding the onion, carrots and garlic and stirring through. Cook for a few minutes until the vegetables begin to soften.
  2. Add the butter beans, salt, pepper, coriander and cumin and stir again, cook for a few more minutes stirring occasionally.
  3. Add the vegetable stock, stir, bring to the boil, cover and then reduce the heat to simmer for 25–30 minutes or until cooked.
  4. Use a stick blender and blitz until smooth, add more seasoning or water to reach your desired taste and consistency.
  5. Top with fresh coriander and serve.