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Carrot Sweet Potato Soup with Cannellini Beans | A Fall Recipe

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Carrot Sweet Potato Soup with Cannellini Beans - Vegetarian , Fall Recipe, Soups, Thanksgiving - Cooking Curries

The contrast of a hot bowl of soup with the crisp chill autumn weather is something to be experienced. It makes that bowl of soup more desirable, a little bit more warm in feeling and a whole lot tastier. It simply does wonders to your taste buds. All these senses get more pronounced when you add some extra warmth with some spices. Ever wondered why cinnamon, nutmeg, cloves and ginger are a huge part of fall cooking? That is why. The power of spices is undeniable and the best way to enjoy them is to just let go and let them take you into their world of warmth and fragrance.

This  Carrot Sweet Potato Soup with Cannellini Beans has a contrast in itself. It is the sweetness of the carrots, sweet potatoes and cream and the little warmth that the nutmeg lends to it. The cannellini beans are to make it filling and to add some extra creamy mouthful feeling to the body of the soup. I love all fall soups, precisely for this reason. The sweetness that is generally found in fall vegetables balances so well with the spices used in the season. When you explore more, you cant help but wonder that some recipes exist in a season for a reason.

Carrot Sweet Potato Soup with Cannellini Beans - Vegetarian , Fall Recipe, Soups, Thanksgiving - Cooking Curries (2)

Carrot Sweet Potato Soup with Cannellini Beans – The Recipe

Ingredients

  • 4 carrots, sliced
  • 2 sweet potatoes, cubed
  • 1 tbsp butter
  • 3 shallots, thinly sliced
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/2 tsp fresh grated ginger
  • 1 cup cooked cannellini beans
  • 6-7 cups vegetable stock
  • salt and pepper to taste
  • 1/2 cup cream, optional (can be substituted with coconut milk or regular milk)

Method

  • Melt the butter in a stock pot and add the shallots to it. Sauté till it turns color a little.
  • Add the nutmeg, cinnamon and ginger to it and mix well.
  • Add the carrots and sweet potatoes and let them soften a little. Keep stirring every few minutes.
  • Add the stock and cover and cook over medium heat, till the vegetables are cooked.
  • Mix in the beans and let it simmer for a few minutes.
  • Switch off the heat. Strain out all the vegetables and beans to another pan  and let it cool. Reserve the leftover liquid in the stock pot.
  • Once the vegetables and beans have cooled a little, add them to a blender (I have the Nutri Ninja) and puree well.
  • Add the back to the liquid in the stock pot and add the salt and pepper.
  • Let it simmer on medium heat till it thickens a little bit.
  • Now add the cream. Switch off heat.
  • Serve immediately.
Carrot Sweet Potato Soup with Cannellini Beans | A Fall Recipe
Recipe Type: Soup
Author: Manju | Cooking Curries
Prep time:
Cook time:
Total time:
Serves: Serves 4
Ingredients
  • 4 carrots, sliced
  • 2 sweet potatoes, cubed
  • 1 tbsp butter
  • 3 shallots, thinly sliced
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/2 tsp fresh grated ginger
  • 1 cup cooked cannellini beans
  • 6-7 cups vegetable stock
  • salt and pepper to taste
  • 1/2 cup cream, optional (can be substituted with coconut milk or regular milk)
Instructions
  1. Melt the butter in a stock pot and add the shallots to it. Sauté till it turns color a little.
  2. Add the nutmeg, cinnamon and ginger to it and mix well.
  3. Add the carrots and sweet potatoes and let them soften a little. Keep stirring every few minutes.
  4. Add the stock and cover and cook over medium heat, till the vegetables are cooked.
  5. Mix in the beans and let it simmer for a few minutes.
  6. Switch off the heat. Strain out all the vegetables and beans to another pan and let it cool. Reserve the leftover liquid in the stock pot.
  7. Once the vegetables and beans have cooled a little, add them to a blender (I have the Nutri Ninja) and puree well.
  8. Add the back to the liquid in the stock pot and add the salt and pepper.
  9. Let it simmer on medium heat till it thickens a little bit.
  10. Now add the cream. Switch off heat.
  11. Serve immediately.

 

Carrot Sweet Potato Soup with Cannellini Beans - Vegetarian , Fall Recipe, Soups, Thanksgiving - Cooking Curries (3)

Comments

  7. I agree – cool, crisp fall autumn days paired with a warm bowl of soup is something special. I’m excited to add this soup into our weekly rotation!

    Reply

  22. this is the perfect soup for fall and I’m so excited to add this to our soup recipe list. Who doesn’t love sweet potato and carrot soup? Thank you for sharing this yummy recipe!

    Reply

  23. Spicy orange coloured soups are my all time favourite, whether it’s carrots, lentils, roasted tomatoes, squash or as in your case, sweet potato – delicious.

    Reply

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