Curried Great Northern Beans and Carrot Soup

Ingredients

  • 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

Method

Step 1

Peel and dice ginger. Peel and slice carrots into ¼-inch-thick slices. Dice onions, shallot, and garlic. Drain and rinse white beans.

Step 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.

Step 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.

Step 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.)

Step 5

Chill.

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