in Soup Recipes

Carrot cream soup with kidney beans

updated

Spread the love

Ingredients for 4 servings:

  • 600 g carrot(s)
  • 1 m.-sized onion(s)
  • 1 garlic clove(s)
  • 1 can kidney beans
  • 1.2 liters of vegetable broth
  • salt and pepper
  • olive oil
  • Crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Very easy and very cheap to conjure up a good soup!

Peel and dice the onions and garlic and sauté in olive oil in a large saucepan. Peel the carrots, slice them thickly, add them to the onions, and fry them. Deglaze with the stock. Bring to a boil and simmer until the carrots are tender. Drain the kidney beans and add them. Bring back to a boil and then blend with a hand blender until a creamy soup is formed. Stir in crème fraîche, if desired, season with salt and pepper, and enjoy hot.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Herb chicken legs with rosemary potatoes

Winemaker's roll