Creamy Carrot White Bean and Pear Soup
Warm your soul with a bowl of Creamy Carrot White Bean and Pear Soup—a luscious blend of hearty veggies, sweet pear, and protein-packed white beans. This dairy-free soup combines the earthy sweetness of carrots, the subtle fruitiness of pear, and a touch of cinnamon for a flavor profile that’s both comforting and unique. Thyme and garlic add aromatic depth, while a splash of almond milk brings silky creaminess without the need for dairy. Ready in just 45 minutes, this one-pot recipe is perfect for an easy weeknight meal or an impressive starter. Garnish with fresh parsley and serve warm for a nourishing dish that’s as wholesome as it is delicious. Keywords: creamy carrot soup, dairy-free soup, white bean recipe, pear soup, easy weeknight dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 medium carrots, peeled and sliced
- 1 large ripe pear, peeled, cored, and diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1.5 cups cooked white beans (e.g., cannellini or great northern)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 0.25 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups unsweetened almond milk (or any creamy dairy-free milk)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
Stir in the sliced carrots and cook for another 5 minutes, allowing them to soften slightly.
Add the diced pear and minced garlic, cooking for another 2 minutes until fragrant.
Pour in the vegetable broth, and add the cooked white beans, thyme, cinnamon, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the carrots are very tender.
Remove the pot from heat and let it cool slightly before blending.
Using an immersion blender or in batches with a countertop blender, purée the soup until smooth and creamy.
Stir in the almond milk to add creaminess and adjust seasoning to taste if needed.
Reheat gently if necessary, being careful not to boil the soup once the almond milk has been added.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3656 mg | 159% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 53.5 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 716 mg | 55% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4456 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
