Roasted Carrot and Butter Bean Soup

I had a lot of carrots that I wanted to use up and was craving soup for lunch so I came up with this recipe using the carrots and a few other items which I had at home. Added some roasted seeds on top just before eating and was really pleased with the result!



  • 9 medium-small sized carrots
  • 1 can of butter beans
  • 1 onion
  • 1 potato
  • half a cube of organic vegetable stock
  • olive oil
  • Rosemary
  • Dried garlic powder
  • Salt and black pepper to taste





  1. Preheat the oven to 200°C. Peel the carrots and place them on an oven tray on some baking paper, season with a drizzle of olive oil, rosemary, garlic powder, salt and pepper. Cover with some foil and leave to roast for about 30-40 mins.
  2. Chop the onion and start cooking in some olive oil in a sauce pan. Peel and cut the potato and add to the onions when see-through. Cook for a bit longer and then add the butterbeans after rinsing with water.
  3. Once the carrots are roasted, chop them without any stems and add them to the vegetables in the sauce pan. Add a generous amount of boiling water on top and crumble half a cube of vegetable stock into the mixture. Then season with salt and black pepper to taste.
  4. Bring the mixture to a boil and then lower the heat and cover with a lid, leave to cook for around 10-15 minutes.
  5. Take the mixture off the heat and using a hand blender, blend until creamy.
  6. Put the mixture back on a low heat and add more water if necessary at this point. Leave to cook for a few more minutes then take it off the heat.






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