Orange is in the air! With autumn just ahead, plump pumpkins and sturdy squash are starting to show up at farmers’ markets and in supermarket produce aisles. But don’t overlook another seasonal favorite just because it’s available all year ‘round. Carrots – technically a fall crop – are great dunked in dip any time, but they make an especially sweet and sturdy addition to heartier dishes enjoyed during colder months. Roast them and blend with white beans and spices to make this creamy, colorful soup – just in time for jacket weather!
Vegan Roasted Carrot & White Bean Soup
1 lb. carrots, roughly chopped
2-1/2 cups cooked white beans
5 cups water
½ cube (no salt) vegetable stock cube
1 Tbsp. extra-virgin olive oil (plus more for garnish)
2 cloves garlic, whole (peel intact)
3 Tbsp. tomato paste
1 Tbsp. za’atar (plus more for garnish)
1 tsp. turmeric
2 tsp. sea salt
1 Tbsp. lemon juice (plus more for serving)
Freshly ground black pepper, to taste
- Preheat oven to 400 degrees F.
- Toss carrots with garlic, za’atar and olive oil. Arrange mixture on baking sheet and roast for 40 minutes or until carrots are tender.
- Remove baking sheet from oven and carefully remove garlic skin.
- In blender, combine roasted carrots/garlic and all remaining ingredients and process on high until smooth, thinning with additional water if necessary. (Note: Depending on size of blender, this step may need to be completed in smaller batches.)
- Transfer soup to pot and heat over medium, stirring frequently.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, sprinkling of za’atar and lemon juice.
- Make this soup up to 1 week in advance (store in refrigerator), or freeze the soup for up to two months to enjoy at a later time.
If you’re hungry for more, download our vegan recipe book.