Carrot, Leek and White Bean Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 large leek (200 grams), chopped
  • 1 tablespoon extra virgin olive oil
  • 1 kg carrots, chopped
  • 2 litres (8 cups) vegetable or chicken stock
  • 3 cups of cooked cannellini or other white beans, or 2 x 400gram tins, drained and rinsed
  • pepper
  • fresh herbs (tarragon, parsley, chives), finely chopped
  1. Heat a large pot over medium heat and when hot add the leek and oil and sautee for 10 minutes, until the leek has softened and starts to brown.
  2. Add the carrots and the stock.
  3. Bring to the boil, then turn the heat down and simmer for 5 minutes.
  4. Add the white beans and simmer for a further 5 minutes, until the carrots are just cooked.
  5. Remove half of the soup and puree in a food processor, then return to the pot. Alternatively, very carefully use a hand blender to puree about half of the soup.
  6. Add pepper and fresh herbs, reserving a small amount for garnishing.
  7. Serve and enjoy :)
Recipe by Healthy Home Cafe at