Curried Great Northern Beans and Carrot Soup

This curried soup is best the next day, when the flavors have had time to evolve to peak.

  • 2 Teaspoons Fresh Ginger
  • 1 1/2 Cup Carrots about 3 carrots
  • 1/4 Cup Yellow Onion
  • 1 Shallot
  • 1 Clove Garlic
  • 1 Can (16 ounce) Organic Great Northern Beans
  • 1 Tablespoon Olive Oil
  • 2 Cups UltraBroth or organic vegetable broth
  • 1/8 Teaspoon Curry Powder
  • 1/8 Teaspoon Cayenne Pepper
  • 1 Tablespoon Lemon Juice
  1. Peel and dice ginger. Peel and slice carrots into ¼-inch-thick slices. Dice onions, shallot, and garlic. Drain and rinse white beans.
  2. In a medium stock pot, heat oil over medium heat. Sauté carrots, shallots, onion, garlic, and ginger. Cook for 4–6 minutes or until vegetables start to soften.
  3. Add vegetable broth, beans, and all herbs and spices. Reduce heat to low and simmer covered for 15–20 minutes or until the beans are soft. Remove pot from heat.
  4. Using an immersion blender, puree the soup. Add lemon juice and continue pureeing until smooth. (Alternatively, you may puree in a food processor or blender.)
  5. Chill.
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