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Carrot and Ginger Soup with Cannellini Beans

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g 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
  • 

Method
 

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