Carrot And White Bean Soup Recipes

CARROT AND WHITE BEAN SOUP

Steps:

• Cut garlic head in half crosswise; rub cut surfaces lightly with olive oil and wrap garlic in foil. Bake in a 400° regular or convection oven until garlic is soft when pressed, about 40 minutes. When cool enough to handle, pluck or squeeze garlic cloves from peel; discard peel.
• 2. Meanwhile, in a 6- to 8-quart pan over medium-high heat, cook onion in 1 tablespoon oil, stirring occasionally, until very limp, about 15 minutes (if onion starts to brown, reduce heat and add a few tablespoons of water). Sprinkle with salt and pepper.
• Add wine and stir often until most of the liquid is evaporated, 2 to 3 minutes.
• Add broth, saffron, and carrots. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer until carrots are very tender when pierced, about 20 minutes.
• Add roasted garlic.
• In a blender or food processor, whirl mixture, in batches, until smooth.
• Return purée to pan over low heat; add beans and sherry. Cover and simmer, stirring occasionally, about 10 minutes.
• Add salt and pepper to taste.

CREAMY WHITE BEAN AND CARROT SOUP WITH ROSEMARY OIL

Steps:

• Cook the beans as directed in white-bean recipe. Drain the beans, but reserve the cooking liquid. Remove the herb stems and season with the salt and pepper. Place the beans in a food processor with 3 cups of the cooking liquid and puree until smooth. Add the remaining 1/4 teaspoon salt.
• Transfer the soup to a saucepan and place over medium heat until hot. Taste and season with additional salt and pepper if needed. Ladle the soup among 4 bowls and swirl 1/4 teaspoon of the rosemary oil into each. Garnish with a sprig of rosemary and serve.

WHITE BEAN SOUP WITH CARROTS

Steps:

• Place the beans in a large saucepan and generously cover with water. Bring to a boil. Boil about 2 minutes, then remove from heat. Allow to soak for at least 1 hour or overnight. Drain the beans, rinse thoroughly under cold water, then drain the beans again. In a 4 quart saucepan, heat the oil over moderate heat. Add onion and garlic and about 2 Tblsp. of stock, and saute about 5 minutes, until softened but not browned. Add carrots and sage and saute stirring, about 2 minutes longer. Add the soaked beans and the remaining stock and bring to a boil. Simmer the soup, partially covered and stirring occasionally, about 1 1/2 hours, until the beans are quite tender. Remove the soup from the heat. Transfer about 1 1/2 cups of the beans to a blender or food processor and puree until smooth. Add about 1/2 cup of the liquid and process to combine. Return puree to the soup and season with salt and pepper. Return the soup to the heat and simmer about 3 minutes longer. Sprinkle with fresh basil.