Carrot, Ginger, & White Bean Soup
Cook and Prep Time: 35-40 minutes
Serves: 4-5
You Need
• 5-6 cloves Garlic, minced
• 1 Yellow Onion, chopped
• 3 tbsp. Ginger, peeled and minced
• 15oz. can Cannellini Beans, rinsed and drained
• 1 bunch Scallions, chopped, white and greens separated
• 1 Orange, juiced
• 1 lb. Carrots, chopped roughly
• 24+ oz. Vegetable Stock or Water (more may be needed)
• Olive Oil or Vegetable Stock, for sautéing
• Salt, to taste
• Black Pepper, to taste
• Pesto, Chopped Nuts, or Fresh Herbs (optional, for garnish)
• 1 dollop Coconut Milk or Coconut Cream, for garnish
DIRECTIONS
- Rinse and chop the produce accordingly.
- Heat a large pot or Dutch Oven over medium heat. Once hot, add onions. Sprinkle a pinch of salt, and stir to combine. Cook until onion has softened and fragrant, stirring occasionally, 4-5 minutes.
- A ginger and garlic, and stir to combine, cook for 1 minute more, until fragrant.
- Add the stock, orange juice, beans, and carrots. Bring mixture to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 25 minutes, until carrots have softened.
- Allow soup to cool slightly. Then, using an immersion blender, blend until soup is smooth. Season with salt and pepper to taste. Alternatively, you can blend your soup in batches using a standard blender.
- Plate soup, and garnish with desired toppings! Enjoy!