Name: Carrot and Ginger Soup with Cannellini Beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 450g carrots, roughly chopped; 1 Tbsp olive oil; 1 onion, roughly chopped; 2 cloves garlic, finely chopped; 2.5 cm piece fresh ginger, finely chopped; 1 Tbsp cider vinegar; 500 ml vegetable stock; 1 tin (400 g) cannellini beans, drained and rinsed; A handful of fresh parsley; Freshly ground black pepper, to taste

Carrot and Ginger Soup with Cannellini Beans

23 Sep 2025

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This carrot and ginger soup with cannellini beans is a nourishing, flavour-packed dish that’s vegan, low-calorie and full of plant-based protein. It’s a simple, budget-friendly recipe you can whip up under 30 minutes, making it ideal for a quick weeknight dinner or a healthy lunch. Serve this wholesome soup with some crusty bread. It also stores well, so you can make a batch ahead for meal prep.

Ingredients

450g carrots, roughly chopped
1 Tbsp olive oil
1 onion, roughly chopped
2 cloves garlic, finely chopped
2.5 cm piece fresh ginger, finely chopped
1 Tbsp cider vinegar
500 ml vegetable stock
1 tin (400 g) cannellini beans, drained and rinsed
A handful of fresh parsley
Freshly ground black pepper, to taste

Instructions

Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté for about 5 minutes until softened.
Stir in the garlic and cider vinegar, cooking for another minute.
Add the chopped carrots and ginger, then pour in the vegetable stock. Bring to the boil.
Reduce the heat and simmer for 20 minutes, until the carrots are tender.
Add half of the cannellini beans and a handful of parsley leaves to the pan. Blend the soup with a stick blender until silky smooth.
Stir in the remaining beans and season generously with black pepper. Gently reheat.
Serve hot, topped with fresh parsley leaves and a drizzle of cider vinegar if desired.

https://cooktogether.com/recipe-items/carrot-and-ginger-soup-with-cannellini-beans/

Cherry and Poppy Seed Oat Cookies

Servings : 4
Cook Time : 01:05 Min

Moroccan Lamb and Chickpea Stew

Servings : 2
Cook Time : 00:10 Min

Sourdough with Tempeh and Avocado

Servings : 2
Cook Time : 00:20 Min

Cherry and Almond Cottage Cheese Bake

Yield : 8
Servings : 4
Cook Time : 00:20 Min

Lemon and Poppy Seed Oat Slices

Servings : 2
Cook Time : 00:25 Min

Pork Fillet with Lentils, Mushrooms and Kale

Recent Recipes

Cherry and Poppy Seed Oat Cookies

Cherries and poppy seeds are a much-loved combination in Central...

Recipe by Wholeness |
Frozen Greek Yogurt with Pistachios, Honey & Halva

Frozen yogurt is one of the easiest and most delicious...

Recipe by Dinna |
Moroccan Lamb and Chickpea Stew

This Moroccan Lamb and Chickpea Stew is a comforting one-pot...

Recipe by Dinna |
Sourdough with Tempeh and Avocado

This sourdough with tempeh and avocado is a quick, satisfying...

Recipe by Dinna |