When it’s cold outside, sometimes a sandwich for lunch just isn’t enough. Instead, I always turn to this comforting carrot and butter bean soup that is easy to whip up and warms you in no time at all.
My characters often have to battle the elements, and they love to indulge in hot soups when cold weather comes knocking at the door. Maria turns to parsnip soup in her escape from the biting winds of Christmas Cove.
What I love most about this carrot and butter bean soup is its naturally sweet and slightly tangy notes, which balance the creaminess of the butter beans to make this hearty dish feel so bright.
Ingredients
Makes 3-4 portions
Prep time: 90 mins
1 tsp butter, oil or butter alternative
1 onion, diced
2 carrots, diced
1 x 400g can butter beans, drained and washed in cold water
1 x 400g can chopped tomatoes
Handful of fresh thyme, stalks removed
Dried parsley
1 tbsp tomato puree
¾ litre vegetable or chicken stock
Salt and pepper, to taste
Instructions
Soften the onions and carrots
Melt the butter in a saucepan and stir in the diced onions and carrots. Cook on a low heat for 10 minutes until the onions are translucent and the carrots are slightly caramelised.
Stir in the beans
Pour in all the stock you prepared earlier. Then stir in the chopped tomatoes, tomato puree and only half the washed butter beans. Set the other half aside for later.
Time for the herbs
Stir in the fresh thyme leaves and a sprinkle of dried parsley. Add a pinch of salt and pepper to taste.
Leave to reduce
Turn up the heat and leave to cook on medium, stirring occasionally, for 40-50 minutes or until the carrots have softened and the liquor has reduced to become richer in colour.
Blend and final cook
Leave to cool for 5 minutes before blending two thirds of the soup until smooth. Stir the blended soup into the unblended third along with the rest of the butter beans that you set aside earlier. Heat the soup on medium for 10 minutes just before serving.
A sprinkle of parsley on top to finish can complement the vivid orange hues of this beautiful soup. You might also enjoy stirring in a spoonful of Greek yoghurt for a creamier texture.
I hope this recipe inspires you to enjoy your own sunset in a soup bowl after a cold, wintry morning. Wishing you all warmth and brightness this February!
Much love,
Tina-Marie xoxo
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