Carrot, Sweet Potato and Cannellini Bean Soup Recipe

Carrot, Sweet Potato & Cannellini Bean Soup Recipe

There’s nothing better than a warming bowl of soup on a chilly day, and this Carrot, Sweet Potato & Cannellini Bean Soup is as nourishing as it is delicious. Packed with vibrant vegetables, creamy beans, and aromatic spice, this soup is rich in fibre, vitamins, and plant-based protein, perfect for a healthy lunch or light dinner.

The natural sweetness of the carrots and sweet potatoes pairs beautifully with the subtle creaminess of the cannellini beans, creating a comforting and satisfying dish. Plus, it’s easy to make, budget-friendly, and ideal for batch cooking. Grab your ingredients and let’s get cooking!

Ingredients

3 medium carrots, diced
3 medium sweet potatoes, diced
1 red onion, diced
1 tin cannellini beans, drained
2 gloves garlic, crushed
1 tbsp olive oil
10g fresh parsley / 1 tsp dried
1 tsp cumin
1.5l vegetable stock
Salt & pepper

Instructions

In a deep pan, heat the oil over a medium heat and add the diced carrot and onion and saute for a few minutes.

Tip in the sweet potato, garlic, cumin and a little salt and saute for a few more minutes, adding a little water if needed.

Pour in the vegetable stock, bring to the boil and then gently simmer with the lid on for 15 minutes.

Add the cannellini beans and parsley and simmer for another 10 minutes.

Remove from the heat and blend until smooth.

Serve your steaming carrot, sweet potato and cannellini bean soup with a spoonful of Greek yoghurt or cottage cheese for some added protein and creaminess!