Creamy Rosemary & White Bean Carrot Soup
Have you ever found yourself with more of one ingredient than you planned? What delicious ways have you found to use it?
This week at Rosemary Thyme has become a little “Carrot Week!”
After sharing my Mediterranean Carrot & Chickpea Salad, I still had plenty of carrots waiting in the refrigerator. Rather than letting them go to waste, I started thinking about one of my favorite kinds of meals…a warm pot of homemade soup.
There’s something so comforting about taking a few simple ingredients from the pantry and refrigerator and turning them into something nourishing for the people we love. This soup is creamy without heavy cream, hearty from butter beans, and filled with the fresh aroma of rosemary and thyme. It’s the kind of meal that’s perfect with a slice of crusty bread and a quiet evening at home.
I hope it inspires you to use what you already have in your kitchen and discover just how wonderful simple ingredients can be.
Servings: 6
Ingredients
* 2 tablespoons extra virgin olive oil
* 1 medium onion, diced
* 2 celery stalks, diced
* 2 pounds carrots, peeled and sliced
* 2 (15-ounce) cans no-salt-added butter beans or cannellini beans, drained and rinsed
* 4 cups unsalted or low-sodium chicken broth
* 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried)
* 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
* 1 bay leaf
* ½ teaspoon black pepper
* Salt to taste, if needed
* ½ cup plain nonfat Greek yogurt, plus more for serving (optional)
* 1 tablespoon fresh lemon juice
Directions
1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and celery and cook for about 5–6 minutes until softened.
2. Stir in the carrots and cook for another 3 minutes.
3. Add the butter beans, chicken broth, rosemary, thyme, bay leaf, and black pepper.
4. Bring to a gentle boil, then reduce the heat and simmer for 25–30 minutes, or until the carrots are very tender.
5. Remove the bay leaf.
6. Blend the soup until smooth using an immersion blender, or carefully blend in batches.
7. Stir in the Greek yogurt and fresh lemon juice until well combined.
8. Taste and adjust the seasoning if needed.
9. Serve with an extra dollop of Greek yogurt, a sprinkle of fresh rosemary or thyme, and warm whole-grain bread.
Butter beans create an incredibly creamy texture while adding protein and fiber. This soup also freezes beautifully, making it a wonderful meal to prepare ahead for busy days.
May your home be filled with the comforting aroma of homemade soup, grateful hearts around your table, and the simple joy of making something wonderful from what you already have.
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