Carrot Sweet Potato Soup with Cannellini Beans

A decadent fall soup with the sweetness of the carrots, sweet potatoes and cream and the little warmth from ginger and nutmeg. The cannellini beans are to make it filling and to add some extra creamy mouthful feeling to the body of the soup.

Course Soup

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings cups

Calories 125kcal

Author Manju

Ingredients

4 carrots sliced
2 sweet potatoes cubed
1 tablespoon butter
3 shallots thinly sliced
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ teaspoon fresh grated ginger
1 cup cooked cannellini beans
6-7 cups vegetable stock
salt and pepper to taste
½ cup cream optional (can be substituted with coconut milk or regular milk)

Instructions

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.

Nutrition