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Another Great Carrot Recipe: Carrot Bean Soup

There’s a reason you see carrots and beans growing next to each other in gardens—they’re two great veggies that taste great together! The cream added at the end of this recipe adds a touch of richness that will keep ‘em coming back for more. Use vegetarian broth instead of chicken stock to make this a vegetarian recipe, and use soy cream to make it vegan.

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Carrot Recipe

Ingredients

5 large carrots (about 1 1/2 pounds), peeled and diced
3 2/3 cups (900 mL) chicken stock
1 large onion, peeled and quartered
1/2 teaspoon (2.5 mL) dried thyme
1 large bay leaf
1/4 teaspoon (1.25 mL) ground allspice
3/4 cup (175 mL) cooked beans
1 cup (250 mL) cream

Directions

Combine first six ingredients in a large pot and bring to boil.

Reduce the heat to medium-low, cover, and simmer until the carrots are tender, about 20 minutes.

Remove bay leaf, add beans, and puree the contents with an immersion blender. Add the cream, warm, and serve immediately.

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