The best soups not only heat you from the inside, but also bring an aromatic warmth to your home. This vegetarian soup, with roasted carrots and garlic and exciting Middle Eastern spices, certainly fits the bill. Stealing the spotlight in this recipe is za’atar, a robust spice blend containing a mixture of sumac, thyme, sesame seeds and oregano. After the carrots and garlic are roasted with these herbs, everything goes straight into the blender, creating a convenient meal for busy weeknights. Although it’s blended, a velvety thickness remains thanks to the creamy pureed white beans. Come in from the cold and enjoy a bowl!
Vegetarian White Bean Soup with Roasted Carrots and Garlic
Ingredients
2.5 cups cooked white beans
1 lb. carrots, whole or roughly chopped
1 Tbsp. za’atar, plus extra for garnish
2 tsp. sea salt
1 tsp. turmeric
2 cloves garlic, whole, peel intact
ground black pepper, to taste
½ vegetable stock cube
5 cups water, or more if necessary
3 Tbsp. tomato paste
1 Tbsp. extra virgin olive oil, plus extra for drizzling
1 Tbsp. lemon juice, plus extra for seasoning
Directions
- Preheat oven to 400 degrees F.
- Toss carrots and garlic with oil and za’atar. Roast on a large baking sheet until soft, about 40 minutes.
- Peel garlic. In a blender, combine peeled garlic, roasted carrots and the rest of the ingredients. (This step can be done in batches if necessary.) Blend until smooth, adding up to 1 cup water if too thick, if desired.
- Pour soup into a large pot over medium heat. Stir frequently to avoid scorching.
- Garnish individual portions with olive oil and za’atar just before serving. Season with lemon juice if desired.
- Store leftover in the refrigerator for up to 1 week or in the freezer for 2 months.