Creamy Carrot Soup with White Beans and Fennel

4.75 from 4 votes

Creamy Carrot Soup with White Beans and Fennel

This creamy carrot soup is hearty and filling with cannellini beans yet light and refreshing for spring with fresh fennel. Vegan and gluten-free!

Prep Time10

Cook Time35

Total Time45

Course: Soups + Stews

Cuisine: American

Keyword: blender carrot soup, carrot bean soup, carrot fennel white bean soup, carrot soup, carrot soup recipe, carrot white bean soup, creamy carrot soup, creamy carrot soup recipe, easy carrot soup recipe

Servings: servings

Author: Gina Matsoukas

Ingredients

1 tablespoon olive oil
1/2 large yellow onion chopped
1/2 large fennel bulb chopped
5 medium carrots chopped
1 tablespoon chopped fresh rosemary
salt and pepper to taste
1 can 15 ounces cannellini beans, drained and rinsed
2 1/2 cups vegetable broth
2 cups almond milk soup base or unsweetened almond milk/milk of choice

Instructions

Place large pot over medium heat.
Once hot, add olive oil, onion, fennel, carrots and rosemary. Cook for 5 minutes minutes, stirring occasionally until onions are softened slightly.
Add salt and pepper to taste, beans and broth. Stir to combine, reduce heat to medium-low and simmer, covered for about 20-30 minutes until carrots are fork tender.
Puree mixture in batches using a regular blender or an immersion blender (off the heat).
Pour the soup back into the pot and add the almond milk. Stir to combine and season with additional salt and pepper if needed.
Ladle into bowls, garnish with fennel fronds and serve with toasted bread of choice.

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