Carrots and parsley and butter beans are the perfect match in this soup. Carrot, Parsley and Butter Bean Soup is light, full of flavour and makes seasonal produce sing from the rooftops. I have to confess I was (and still am sometimes) not a fan of cooked carrots – they are often way too sweet for me and unfortunately, remind me of school dinners I refused to eat. Carrots are amazing raw but cooked, oh no. However, this recipe turns my predisposed loathing of cooked carrots on its head. The sweetness of the carrots is tempered by the tang of the parsley and the flavour and texture of the butter beans. The result is a light, flavourful bowl of goodness.
This soup reminds me of cold winter days where you wrap yourself in a blanket and settle down with a good book after lunch. The carrots, when blended, become break down really well and give the soup a really smooth, velvety base for the butter beans. It is heaven to eat.
Carrot Parsley and Butter Bean Soup is very easy and quick to prepare. It takes only 25 minutes from starting the soup to bowls of steaming gorgeousness on the table. Best eaten straight after cooking.
Perfect for lunch or light dinner and fancy enough for a dinner party starter. Serve with Gluten Free Vegan Rosemary and Sea Salt Crackers or as a prelude to a main meal such as Pumpkin Salad with Crispy Sage.
Allergy Information – Carrot Parsley and Butter Bean Soup
The soup is gluten-free and vegan and… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Carrot Parsley and Butter Bean Soup
I like the chunky butter beans but if you prefer a smooth soup you can also blend the butter beans also. Just blend everything at the same time.
Blend using an immersion blender, jug blender or food processor. Whichever you prefer.
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Recipe – CarrotParsley and Butter Bean Soup
Preparation time 5 minutes
Cooking time 20 minutes
Ingredients – Carrot Parsley and Butter Bean Soup
1 (400 gram) can of butter beans (~235 grams drained weight)
400 grams carrots
2 tablespoons vegetable oil
0.25 teaspoon asafoetida
Zest and juice of one lemon
20 grams fresh parsley finely chopped
600 millilitres vegetable stock
0.25 teaspoon sea salt and
0.25 teaspoon freshly ground black pepper
Method – Carrot Parsley and Butter Bean Soup
1. Drain the butter beans. Peel or scrape the carrots and grate them
2. Heat the oil in a heavy based saucepan, add the asafoetida and cook for 20 seconds. Add the carrots, lemon zest and parsley and stir well. Cook gently for approximately 10 minutes, until the carrots soften but not colour. Stir from time to time
3. Add the stock and simmer for 10 minutes. Remove from the heat, and blend smooth. Add the butter beans and cook gently for 5-10 minutes
4. Add the lemon juice. Season with salt and black pepper, check the seasoning and serve immediately
5. Serve hot with gluten-free, vegan bread.