Creamy soup without the cream! This spicy bean and carrot soup recipe is thickened with beans and carrots and screams comfort with every bite. It is vegan and a great item to fill you up and give you loads of energy, making it definitely one to try! It’s a super easy recipe to make with no fancy ingredients or complicated steps. And you can use canned mixed beans to make it even faster and easier.
When thinking of what soup to make, the mind goes to Tomato, or Broccoli, Potato and Leek, or even Spinach, however if you are looking for a new and different type of soup to make for the family, there is none better to try than this delicious spicy carrot and bean soup. I love that it has a rich taste , with interesting flavours and textures that works as a side soup or a complete dinner.
When it comes to soups, I have three parts I focus on to make it great. There’s the flavour base, the core ingredients, and finally, the final add-ins. This spicy mixed bean and carrot soup has all the three parts. Onions, carrots, ginger and oranges form the base, the mixed beans bring the bulk, and herbs and garam masala round out the flavour, to create a delicious dish to warm you up when the weather gets colder!
Ingredients you need to make this soup
- Beans: This is the base and bulk of the recipe so you’ll need a 600 gram can of mixed beans. You can use kidney beans, cannellini beans or any white beans, and borlotti beans. You can make this though with other types of beans or even chickpeas if you’d like. For convenience purposes, I use canned beans. However you can start with dried beans and soak them overnight instead.
- Onions, carrots, & ginger: This forms the base of the soup base, which is essentially the aromatics that flavours this soup and many others.
- Vegetable Broth: Look for one made with simple minimal ingredients. You can use low sodium or regular. If you use low-sodium, you may need to add more salt.
- Spices and Herbs: Garam masala is the only spice used to flavour this soup. Fresh coriander work best with garam masala here. You’ll want about 2 tablespoons.
How to Make Spicy Bean And Carrot Soup
- Heat Oil and Sauté: Warm oil over medium heat in a large heavy-based saucepan. Add onions and carrots, sauté for 10 minutes until onions turn soft and golden. Add bay leaves, peppercorns, mace (if using), and chopped ginger. Cook for a minute.
- Combine Ingredients: Include 400 grams of mixed beans, orange juice, and vegetable stock. Bring the mixture to a boil, cover with a lid, and simmer for 15-20 minutes until carrots are tender. Add half of the coconut milk. Turn off the heat.
- Blending the Soup: Remove bay leaves, then carefully transfer the soup to a high-speed blender and blend until smooth. Return it to the same pan.
- Final Steps: Add the remaining beans and coconut milk to the pan. Place the soup on low heat, bringing it to a simmer.
- Serve: Dish out the soup into bowls and garnish with coriander leaves. Serve piping hot.
Enjoy this spicy bean and carrot soup, ready to be savoured with the delightful touch of coriander leaves!
Helpful Tips and Tricks to make Spicy Bean and carrot soup
- Add more vegetables. What makes this such a great easy soup recipe is its flexibility. Aside from onions and carrots, it’s very popular to add fresh tomatoes and celery to this recipe. I love the colour of the vegetable broth and prefer keeping the tomatoes out of the recipe.
- Add 3/4 of the beans to the base and allow the beans to simmer with the broth. Since the canned beans are already cooked, it may seem unnecessary to add them to the soup until the very end. However, they actually absorb all the flavours of the soup, and soften to lend a creaminess to it. So make sure to add them when the broth goes in.
- Stir the soup while it simmers. The canned mixed beans are very tender so they naturally make the soup thicker. But if you stir the soup and slightly mash the beans with a wooden spoon occasionally, it helps to break them down a bit more.
- Make it extra creamy by stirring in coconut milk. This adds a rich and creamy flavour to the soup while still keeping it vegan.
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Heat Oil and Sauté: Warm oil over medium heat in a large heavy-based saucepan. Add onions and carrots, sauté for 10 minutes until onions turn soft and golden. Add bay leaves, peppercorns, mace (if using), and chopped ginger. Cook for a minute. Combine Ingredients: Include 400 grams of mixed beans, orange juice, and vegetable stock. Bring the mixture to a boil, cover with a lid, and simmer for 15-20 minutes until carrots are tender. Add half of the coconut milk. Turn off the heat. Blending the Soup: Remove bay leaves, then carefully transfer the soup to a high-speed blender and blend until smooth. Return it to the same pan. Final Steps: Add the remaining beans and coconut milk to the pan. Place the soup on low heat, bringing it to a simmer. Serve: Dish out the soup into bowls and garnish with coriander leaves. Serve piping hot.
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