Pureed Carrot Soup

A creamy, vegan, soup made with pureed carrots, onions, and beans in a vegetable broth with a hint of dill.  It's filling enough for a meal but also great with a small sandwich.

(Updated 2/22/16:  Tweet-ables, Pin-able image, similar recipes, and minor editing)
I don't make soups often now that I live in a warm climate.  There is just something about soups that are best when it's cold out.  However on occasion, I have soup cravings or I just want an easy meal with whatever I have in the house and soup fits the bill.  I like soup because it's a great way to empty the vegetable drawer and use up just about any leftovers.  For this soup I had a couple of large carrots so that's what I used.

For a quick #vegan meal make Pureed Carrot Soup  [Tweet this]

Adding beans to a soup may sound odd to some but I always try to keep pre-cooked beans in my freezer so they are a simple addition.  I think beans add a nice creamy texture to most pureed soups and the added fiber and protein is never a bad thing.  They also make a vegetable soup just a bit more filling and the flavor of most beans blend well with whatever they are cooked with.  I had black beans and red beans.  I chose the red so as not to detract from the carrot color.

Add #protein & #fiber w/ beans in Pureed Carrot Soup  [Tweet this]

Pureed Carrot Soup

Ingredients:

1 Tbsp olive oil
1 small onion, chopped
2 carrots, cut into 1-inch pieces
1 clove garlic, smashed
2 c. red beans
1 cup water
1 tsp vegetable bullion
a couple dashes dried dill

In a large saucepan, over medium heat, saute the onion in olive oil until soft and translucent.

Add the carrots, (no need to peel them just scrub), garlic, beans (can still be frozen), water and bullion.  Bring to a boil and cover.  Allow to boil until the carrots are fork tender.  If you want them to cook quicker chop them into smaller pieces.

Remove from heat and pour everything into a heatproof blender and puree until smooth.  If you have a stick blender you could use that instead.

Pour the puree back into the pan over low heat.  Add the dill and serve warm.

Makes 2 servings.

Enjoy.

For more carrot recipes check out:

Maple Glazed Carrots  -

Moroccan Raw Carrot Salad

Sweet Dill Glazed Carrots

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