Main
Brothy Carrot & Butter Bean Soup
55 minServes 4Nutri-Score A€
A
55 min
55 minBrothy Carrot & Butter Bean Soup
what you need
Ingredients
carrots (peeled, sliced into rounds)Produce500 g
butter beans (cooked, drained and rinsed (2 cans))Pantry480 g
sweet onion (peeled, cut into wedges)Produce1 piece- butternut squash (half a squash, seeds removed, cut into chunks)Produce400 g
garlic (cloves, unpeeled for roasting)Produce6 pieces
olive oil (for roasting and caramelizing)Pantry45 ml
dried herbs (mixed dried herbs)Spices5 g- Aleppo pepper (crushed)Spices3 g
- vegetable brothPantry1 litre
honeyPantry15 ml- fresh dill (chopped)Produce10 g
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
199kcal
- Carbs
- 30 g
- Proteins
- 7 g
- Fat
- 6 g
what you’ll use
Tools
Oven
Baking tray
Stockpot
Blender
Frying pan
step by step
Method
- Step 1
Roast the squash, onion and garlic
- Heat the oven to 200 °C.
- Toss the squash chunks, onion wedges and unpeeled garlic cloves with olive oil, salt and pepper on a baking tray.
- Roast until tender and lightly golden.
- Step 2
Caramelize the carrots
- Heat a little olive oil in a frying pan.
- Add the sliced carrots and cook until softened and browned at the edges.
- Stir in the dried herbs and Aleppo pepper.
- Step 3
Blend the garlicky broth base
- Squeeze the roasted garlic out of its skins.
- Blend the roasted squash, onion and garlic with a ladle of vegetable broth until smooth.
- Step 4
Simmer the soup
- Transfer the blended mixture to a stockpot with the remaining broth and the caramelized carrots.
- Stir in the honey and simmer gently to bring the flavors together.
- Add the butter beans and cook until heated through.
- Step 5
Finish and serve
- Season with salt and pepper to taste.
- Ladle into bowls and scatter over the fresh dill.