Seasonal local food recipe No. 131: Carrot, cannellini bean and coriander soup

We’ve still got loads of organically-grown carrots to dig up on our community vegetable patch.

But this is positively the last soup recipe for a while (promise). It’s from the vegetarian cookery queen Rose Elliot.

This one’s a real winter warmer – filling as well as very satisfying. Rose says: “The beans help thicken the soup, so making it creamy and extra nourishing.”

Serves 4

Preparation time: 10 minutes
Cooking time: 20 minutes

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, sliced
500g carrots, sliced
425g can cannellini beans, drained
1.3 litres water or vegetable stock
4 tbsp chopped coriander
2-3 tbsp lemon juice
Salt and pepper

Heat the oil in a large saucepan and gently fry the onion and garlic, covered, for five minutes. Add the carrots, beans and water or stock. Cook for 20 minutes, or until the carrots are tender. Purée in a food processor or blender. Add the coriander and lemon juice and season to taste.

Try some more delicious carrot soup recipes from Camel CSA
Potage Crecy
Carrot and ginger soup
Carrot and parsnip soup

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