Carrot and Butter Bean Soup

  • 10MINS
  • 30MINS
  • 253KCAL

This Carrot and Butter Bean Soup is a hearty dish for the cooler seasons, slimming friendly and perfect if you're calorie counting or following a plan like Weight Watchers.

Easy Peasy Carrot and Butter Bean Soup pinchofnom.com
4

NutritionPer Serving

  • Calories253
  • Carbs49g
  • Protein10g
  • Fat2g
  • Saturates0.1g
  • Sugars10g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This Carrot and Butter Bean Soup is a hearty dish for the cooler seasons, slimming friendly and perfect if you’re calorie counting or following a plan like Weight Watchers.

This recipe is a great way of packing in vegetables for a tasty lunch or evening meal – it’s also suitable for dairy free diets. In our recipe we’ve used ground coriander, but you can leave this out if you prefer, as the salt and pepper really add flavour. If you’re feeling like giving things a kick, then you can add some hot sauce!

We’ve given you stove top and Thermomix methods for cooking this Carrot and Butter Bean Soup – either way, it’s super easy and quick to make!

What diets is this Carrot and Butter Bean Soup suitable for?

This Carrot and Butter Bean Soup recipe is suitable for dairy free diets.

It can be made suitable for gluten free and vegetarian diets by swapping the following ingredients for gluten free/vegetarian alternatives;

  • Stock cubes

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Carrot and Butter Bean Soup recipe?

  • You need to count 3 Points per portion of this Carrot and Butter Bean Soup recipe if you’re on WW Green. 
  • You need to count 0 Points per portion of this Carrot and Butter Bean Soup recipe if you’re on WW Blue.
  • You need to count 0 Points per portion of this Carrot and Butter Bean Soup recipe if you’re on WW Purple.

Do you need any special ingredients to make Carrot and Butter Bean Soup?

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This recipe doesn’t have any special ingredients – in fact, you’ve probably got what you need knocking about in your kitchen already!

We like to add a dash of hot sauce to this soup to add some warming chilli. We tend to use Frank’s Hot Sauce, but you could use any hot chilli sauce that you fancy. We also like to add a swirl of fat free yoghurt on top for some extra creaminess, but again, this is up to you and entirely optional!

We made this in the Thermomix, but don’t worry if you don’t have one we’ve included a stove top version too.

If you do follow the stove top method then you will need a stick blender or even a soup maker. You can often pick these up in large supermarkets, or online from Amazon.

How many calories are in this Carrot and Butter Bean Soup?

There are 253 calories per portion in this Carrot and Butter Bean Soup, which means it falls into our Everyday Light category. 

This Carrot and Butter Bean Soup is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Stove top method

Step 1

Roughly chop the onion and carrots.

Step 2

Spray a decent sized pan with some low calorie cooking spray, turn up the heat, add the onions to the pan. Cook for a few minutes until they start to soften.

Step 3

Add the carrots, 1 tin of butter beans, coriander, water, stock and a little salt and pepper to the pan. Bring to the boil, cover then lower the heat and simmer for 25-30 minutes.

Step 4

When cooked, attack the soup with a stick blender until it’s smooth, add the second tin of butter beans, then return to a low heat for a few minutes. Adjust the seasoning if necessary, then serve with a few drops of hot sauce (optional).

Thermomix method

Step 1

Peel the onion and carrots. Cut the onion in half and cut the carrots into 3.

Step 2

Add onion to the Thermomix bowl and chop for 3 seconds, on speed 5. Scrape down sides of bowl.

Step 3

Spray with low calorie cooking spray and& sauté on Veroma for 4 minutes, speed 1 without the MC.

Step 4

Add the carrots and chop for 3 seconds, speed 3. Scrape down the bowl and add the corinader, stock cubes, water, a little salt and pepper and 1 tin of butter beans.

Step 5

Cook at 100°C, speed 1 for 25-30 minutes. Make sure the veg is cooked and soft, the puree (30-40 seconds, speed 10).

Step 6

Add the second tin of butter beans, then check the seasoning and add a little salt and pepper if necessary.

Step 7

Cook at 95°C for 1 minute on reverse speed 1, then serve (with a few drops of hot sauce if you want).

What could I serve with this Carrot and Butter Bean Soup?

This Carrot and Butter Bean Soup works really well when served as a starter with the following mains:

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How do you know when Carrot and Butter Bean Soup is cooked?

On the stove top, the soup should be brought to the boil and then covered and left to simmer for 25-30 minutes.

For the Thermomix method, cook at 100 degrees for 25-30 minutes.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Carrot and Butter Bean Soup in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Carrot and Butter Bean Soup in the fridge for approximately 3 days or so. 

Can I freeze Carrot and Butter Bean Soup?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

How do I reheat Carrot and Butter Bean Soup?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-4 minutes then stir. Cook for a further 2-3 minutes until piping hot.

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Carrot and Butter Bean Soup

This Carrot and Butter Bean Soup is a hearty dish for the cooler seasons, slimming-friendly and perfect if you're calorie counting or following a plan like Weight Watchers.
  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 253
  • Carbs 49G
WW Points
  • 3 Green
  • 0 Blue
  • 0 Purple

Ingredients

  • 600 g carrots
  • 2 tins butter beans drained
  • 1 onion
  • 1 litre water
  • 2 stock cubes chicken or vegetable (or 1 of each)
  • 1 tsp ground coriander
  • sea salt
  • freshly ground black pepper
  • low calorie cooking spray
  • hot sauce optional

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

Stove top method
  1. Roughly chop the onion and carrots.
  2. Spray a decent sized pan with some low calorie cooking spray, turn up the heat, add the onions to the pan. Cook for a few minutes until they start to soften.
  3. Add the carrots, 1 tin of butter beans, coriander, water, stock and a little salt and pepper to the pan. Bring to the boil, cover then lower the heat and simmer for 25-30 minutes.
  4. When cooked, attack the soup with a stick blender until it's smooth, add the 2nd tin of butter beans, then return to a low heat for a few minutes. Adjust the seasoning if necessary, then serve with a few drops of hot sauce (optional).
Thermomix method
  1. Peel the onion and carrots. Cut the onion in half and cut the carrots into 3.
  2. Add onion to the Thermomix bowl and chop for 3 seconds, speed 5. Scrape down the sides of the bowl.
  3. Spray with low calorie cooking spray and sauté on Veroma for 4 minutes, speed 1 without the MC.
  4. Add the carrots and chop for 3 seconds, speed 3. Scrape down the bowl and add the corinader, stock cubes, water, a little salt and pepper and 1 tin of butter beans.
  5. Cook at 100°C, speed 1 for 25-30 minutes. Make sure the veg is cooked and soft, the puree (30-40 seconds, speed 10).
  6. Add the second tin of butter beans, then check the seasoning and add a little salt and pepper if necessary.
  7. Cook at 95°C for 1 minute on reverse speed 1, then serve (with a few drops of hot sauce if you want).

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24 comments

See what others have to say

Val BrianSunday 1st September 2019

Hi, can you tell.me what size tins of butter beans I need? I have small ones are they the right tins?

Reply

    Emma TThursday 19th September 2019

    Hi Val,

    You’ll need the large tins – but you could always halve the recipe and use two small tins ????

    Reply

Mary WilsonMonday 3rd December 2018

Going to make this today….Hsvent had butter beans since I was a child.

Reply

carlaMonday 29th October 2018

Hello
if i make this in the soup maker, do i just put it all in without cooking first?

Reply

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