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Golden carrot and white bean soup in warm stoneware, finished with two crispy sage leaves and toasted pumpkin seeds.
Rachelle Johnson

Golden Carrot & White Bean Soup with Crispy Sage

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This creamy golden soup gets its beautiful body from carrots and cannellini beans rather than dairy or potatoes. Onion, ginger, and vegetable broth keep the flavor savory and balanced, while lemon brightens the final spoonful. Crisp sage leaves are a simple, special finishing touch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup
  • 1 ½ tbsp olive oil
  • 1 medium yellow onion diced
  • 1 ½ lb carrots peeled and sliced into 1/4-inch rounds
  • 3 garlic cloves chopped
  • 1 tbsp finely grated fresh ginger
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 2 15-oz cans cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth certified gluten-free as needed
  • ½ tsp fine sea salt plus to taste
  • ¼ tsp ground black pepper
  • 1 tbsp fresh lemon juice
Sage finish
  • 1 tbsp olive oil
  • 12 fresh sage leaves patted very dry
  • 1 tbsp pumpkin seeds toasted (optional)

Equipment

  • Large soup pot
  • Immersion blender or countertop blender
  • small skillet

Method
 

  1. Warm 1 1/2 tablespoons olive oil in a heavy pot over medium heat. Cook the onion 5 minutes until translucent and fragrant.
  2. Add carrots and cook 4 minutes, stirring. Add garlic, ginger, coriander and turmeric; stir for 45 seconds until fragrant without letting garlic brown.
  3. Stir in drained beans, broth, salt and pepper. Bring to a boil, reduce to a gentle simmer and cover partly. Cook 18–22 minutes until a carrot slice crushes easily with a spoon.
  4. While the soup simmers, heat 1 tablespoon olive oil in a small skillet on medium. Fry dry sage leaves in a single layer 15–25 seconds per side until the bubbling quiets and leaves look crisp. Lift onto a paper towel.
  5. Cool the soup briefly and blend carefully with an immersion blender until velvety, or blend in batches with vented lid according to blender safety directions. Add water to adjust if needed.
  6. Stir in lemon juice, taste and adjust salt. Ladle into warmed bowls and finish each with crisp sage and, if using, a few toasted pumpkin seeds.

Nutrition

Calories: 238kcalCarbohydrates: 37gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 414mgPotassium: 915mgFiber: 14gSugar: 7gVitamin A: 18945IUVitamin C: 10mgCalcium: 130mgIron: 4mg

Notes

Carrot sweetness: Use fresh carrots rather than pre-shredded; larger, older carrots may require a few extra minutes to soften.
Blending safely: For a countertop blender, cool the soup a little, work in small batches and vent steam. Never seal a hot full blender jar.
Silky consistency: Beans give the soup body; add warm broth or water gradually if your blender makes it thicker than you like.
Sage timing: Sage darkens in seconds. Keep the oil at medium heat and move the leaves out as soon as crisp.
Storage: Refrigerate the soup without sage up to 4 days, or freeze for up to 3 months. Crisp sage just before serving.
Make it a meal: Serve with toasted gluten-free bread or a crisp leafy salad, checking packaged ingredient labels if gluten-free matters.
Nutrition is estimated for one of six servings, including all cooking oil and excluding optional pumpkin seeds. Canned-bean values use a representative product label; broth, rinsing, additional salt, and portion size can change the result.

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