This creamy and delicious carrot soup recipe gets a twist with fibre-rich white beans and additions of turmeric, lemon juice, coriander and ginger. Served with a crusty loaf, it makes such a tasty, filling and very healthy meal.

carrot and bean soup recipe


Recipe type: Appetizer
Cuisine: South African
  • 2 Tbles Oil
  • 1 Large Onion Chopped
  • 2 Fat Garlic Cloves Chopped
  • 1 Knob of Ginger (Cut into Slivers)
  • 1 Tsp Ground Turmeric
  • 1 Tsp Ground Coriander
  • 3 Large Carrots, Grated
  • 2 Cups Cooked White Beans
  • Handful of Celery Chopped
  • 1 Tbles Lemon Juice
  • Salt to Taste
  • Freshly Ground Black Pepper, to Taste
  • 6 Cups Vegetable Stock
  1. Add oil to a large pot over medium heat. Add onions and sauté until soft and translucent, about 5 minutes. Stir in garlic, ginger, turmeric and coriander and sauté for 3 minutes.
  2. Add carrots, white beans, celery and vegetable stock, lemon juice, salt and pepper. Bring soup to a boil, cover with a lid, reduce to a simmer, and cook for 20-25 minutes.
  3. Using a sticker blender, partially blend the soup just enough so that some of the beans remain whole.
Serve hot with a delicious crusty loaf.