with chili flakes, crispy potato kale topping, everything bagel seasoning, and a drizzle of olive oil.
This spicy carrot and butterbean soup is creamy, dreamy, and delicious. Not to mention a flavor powerhouse from the red chili flakes, toasted sesame, and earthy spices. You can either choose to top with the perfect crispy potato bites and steamed kale, or homemade everything bagel croutons (but we're partial to the taters :)). Simple ingredients, and only 20 minutes to make! Just sauté your aromatics, add the core ingredients, simmer, and puree until smooth.
"Lush, satiating, infused with sesame oil and some heat. Simply stunning."
Why should you try this creamy butterbean soup?
*Easy & minimal effort - with simple ingredients and ready to eat in less than 20 minutes!
*Perfect texture - creamy, velvety, topped with crispy spiced potatoes.
*Packed with flavor – Toasted sesame, ginger, turmeric, garlic, chili, oil, sea salt, ground black peppercorn.
*Hidden veggies - for those picky eaters (who will never even know)!
If you tried this recipe and loved it, drop by down below and let me know with a rating and comment! Feel free to also leave any questions or suggestions and I’ll get right back to you <3
Creamy Butterbean Soup
Ingredients:
Soup Base
1 c cauliflower florets
1 tablespoon olive oil
2 cloves garlic, minced
2 stalks celery, chopped
3 carrots, diced
1/2 yellow onion, diced
1/2 tsp: sea salt, garlic powder, red chili flakes
1/4 tsp: turmeric, pepper, ginger
100g butter beans, or other white beans (drained, rinsed)
1/2 tsp garlic + onion powder
1 c water + 1 c almond milk or coconut milk
4 tbsp plain coconut yogurt
1 tbsp lemon juice
2 tbsp nutritional yeast *optional
Everything but the bagel seasoning and a drizzle of toasted sesame or olive oil, for serving
Crispy Potato Kale Topping:
150g white potato, cubed
1/2 tsp salt, pinch pepper
2 handfuls kale, chopped
(Serves 2)
Method:
1. Preheat your oven to 400F.
2. Add the cubed potatoes and carrots to a greased baking sheet, and salt, pepper. Roast ~20 minutes. In the last few minutes, add kale to the tray.
3. While baking, roughly chop the veg. Heat a greased saucepan on medium. Add the garlic, onion, celery (I like to use a food processor to chop my veg. It saves SO much time).
Cook about 4 min. Add the spices with a splash of water and cook 1 minute.
4. Pour in 1 cup of water, cover with a lid and simmer about 10 minutes, stirring often.
5. Remove from heat, and allow soup base to cool before adding into a high-speed blender. Add in milk, yogurt, beans, nutritional yeast (if using), and lemon juice. Blend until smooth. *Add more water or milk until you have a creamy soup consistency.
6. Pour the soup into a bowls. Top with the crispy potatoes and kale (or croutons, toasted, if you prefer). Sprinkle with everything but the bagel seasoning and enjoy!
*This is my favorite soup to meal prep! Just store in a sealed container in your fridge/freezer.
*Nutritional values may vary based on what you use.
Calories (1 serving) | Carbohydrates (g) | Fat (g) | Protein (g) |
367 | 57 | 4 | 26 |
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