Creamy Curried Carrot Butter Bean Soup Recipe

Creamy Curried Carrot Butter Bean Soup Recipe

How To Make Creamy Curried Carrot Butter Bean Soup

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 carrots, peeled and chopped
  • 1 tsp curry powder
  • 1 can of butter beans, drained and rinsed
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish


  1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté until translucent.

  2. Add chopped carrots and curry powder to the pot. Cook for 2-3 minutes, stirring occasionally.

  3. Add butter beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until carrots are tender.

  4. Remove the pot from heat and let it cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth.

  5. Return the pureed soup to the pot and stir in coconut milk. Season with salt and pepper to taste.

  6. Heat the soup over low heat until warmed through.

  7. Serve the creamy curried carrot & butter bean soup in bowls, garnished with fresh cilantro.


  • Calories : 220kcal
  • Total Fat : 7g
  • Saturated Fat : 4g
  • Cholesterol : 0mg
  • Sodium : 850mg
  • Total Carbohydrates : 32g
  • Dietary Fiber : 7g
  • Sugar : 8g
  • Protein : 7g
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