Carrot and White Bean Soup

Ingredients

• 1 tbsp olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 lb (450 g) carrots, peeled and sliced

• 1 can (15 oz / 425 g) white beans, drained and rinsed

• 4 cups vegetable broth

• 1 tsp dried thyme

• ½ tsp smoked paprika

• ½ tsp turmeric (optional for color)

• Salt and pepper to taste

• 2 tbsp butter or ¼ cup cream (optional for richness)

• Fresh parsley or chives for garnish

Instructions

1. Sauté the aromatics:
   Heat olive oil in a pot over medium heat. Add onion and cook 4–5 minutes until softened. Add garlic and cook 1 minute more.

2. Add carrots and spices:
   Stir in carrots, thyme, smoked paprika, turmeric, salt, and pepper. Cook 2–3 minutes.

3. Simmer:
   Add white beans and vegetable broth. Bring to a boil, reduce heat, and simmer 20–25 minutes, until carrots are tender.

4. Blend:
   Use an immersion blender to puree until smooth (or transfer to a blender in batches).

5. Finish:
   Stir in butter or cream for extra creaminess. Taste and adjust seasoning.

6. Serve:
   Ladle into bowls and garnish with parsley or chives.