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 – 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.
- 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)
- 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.
sweetashoneynz says
Summer is coming here in NZ but I am never against an healthy recipe soup idea! Lovely combo of beans and sweet potatoes!
Sammi W says
The vibrant colour of this soup draws me immediately. Gorgeous.
Claire @foodiequine says
Perfect for Autumn and I love the idea of bulking out a soup with beans.
Sarah says
Looks delicious! A perfect dish for this time of the year!
Marisa Franca @ All Our Way says
What a perfect fall soup!! I really love adding beans to add to the heartiness of the dish. Great recipe.
Cassandrea at chewsandbrews.ca says
Wow! What an amazing colour that soup has!! I am loving this recipe!!
Sarah says
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!
Byron Thomas says
Looks delicious! I love how soup is so in this time of year.
Emily | Rainbow Delicious says
I’m kind of obsessed with soups during Fall and Winter and this one looks delicious! I’ve pinned it and hope to try it in the coming weeks with a side of crusty buttered bread!
Chanelle says
This looks absolutely delicious.
Julie Lichtman says
BEAUTIFUL post! I am happy happy I came across your blog 🙂
[email protected] says
What a beautiful soup! I bet it’s as delicious as it is pretty! I love fall soups. Thanks for sharing!
Christine | Vermilion Roots says
Two of my favorite orange ingredients. I love a good bowl of soup on a cold day.
Rachel @ Simple Seasonal says
What a delicious autumn soup. It looks like it will warm from the inside out. Perfect for when there’s a chill in the air!
molly kumar says
Its such a healthy and beautiful combination…I can almost taste the soup from the picture.
Dixya @ Food, Pleasure, and Health says
this soup looks perfect and im so excited that it has beans with it…
Rosemary @anitalianinmykitchen says
Nothing better than soup and this looks so good.
Nikki says
This looks delicious! I need more soup recipes for the fall, so I’m going to have to try this one.
[email protected] says
This soup looks delicious. Perfect for this season.
J @ A Hot Southern Mess says
What beautiful fall soup! Yum!
Paul says
I love carrot soups. The addition of the cannellini beans to make it more filling is a nice twist. Perfect for this time of year
Sylvie says
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!
Choclette says
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.
Manju says
Mine too. Orange kinda gets to me as soon as fall is here.
Leslie @ Bessie Bakes says
What a beautiful soup you created! I love the twist of adding carrots and beans to blend with the sweet potatoes. This is a really great soup recipe. I love it!!
Manju says
Thank you Leslie! The beans was an experiment but it turned out great 🙂
Joy @ Joy Love Food says
I love carrot soups and I love sweet potato soups, but have never put the two together, this sounds wonderful, perfect for fall!
Stella @ Stellicious Life says
I love soups especially with the colder weather creeping in, and this soup sounds like a delicious, velvety, warming mix, can’t wait to make it!
Noor says
A full on autumnal recipe. LOVE the bowl. It’s adorable.
Sara @LifesLittleSweets.com says
This looks like the perfect fall soup! Pinning this one for a soup party!
Ciao Florentina says
Oh soup season I am so ready for you and I hope you stay a while. Sweet potato heaven !
Whitney says
It seems like that bowl was made for this soup! Those flavors sound fantastic! Definitely going to try.
Jessica says
This soup is so bright and colorful! I know the sweet carrots pair so beautifully with the spices. Yum!
Mel @avirtualvegan.com says
Soup is so comforting at this time of year and the colour and flavours of this one are just lovely.
Oana @AdoreFoods says
Such a perfect fall soup recipe! Love its vibrant color