Carrot and Butter Bean Soup
This Carrot and Butter Bean Soup is naturally creamy and packed with nutrient-rich veggies. You can also add hot sauce to make it even more of a winter warmer.
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NutritionPer Serving
- Calories202
- Carbs28g
- Protein8.8g
- Fat2.3g
- Saturates0.5g
- Sugars14g
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 hearty, nutritious, and full of flavour, and thanks to the blended beans, it’s creamy without the need for any heavy cream.
We love this recipe for packing in vegetables at lunchtime, or served as a starter when we’re in need or something light. It’s worth noting that it’s suitable for vegetarian, vegan, and dairy-free diets, making it a real crowd pleaser! You can even make it gluten-free with one small change (simply switch out your stock cube!).
If you want your soup to pack a punch, add some hot sauce! And if you really want to push the boat out, stir in a dollop of slimming-friendly yoghurt. Just remember to account for any extra calories.
What diets is this Carrot and Butter Bean Soup suitable for?
This Carrot and Butter Bean Soup recipe is suitable for vegetarian, vegan, and dairy-free diets. It can also be made suitable for gluten-free diets, just be sure to swap out the following for a suitable alternative:
- Vegetable stock cube
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
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 (we’ve popped a link to this below), but you could use any hot chilli sauce you fancy.
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You can find Frank’s Hot Sauce easily online 
How many calories are in this Carrot and Butter Bean Soup?
There are 202 calories per portion in this Carrot and Butter Bean Soup, which means it falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
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.
Step 1
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion and fry for 10 minutes.
Step 2
Dissolve the stock cube into the water. Add the carrots, half the butter beans, coriander, and stock.
Step 3
Bring to the boil, lower the heat, and cover. Simmer for 25-30 minutes until the vegetables are soft.
Step 4
Blitz with a stick blender until smooth. Add the remaining butter beans, and return the pan to a low heat. Simmer for a few minutes, until the beans are heated through. Season to taste with salt and pepper, and add the hot sauce (if using).
What could I serve with this Carrot and Butter Bean Soup?
This Carrot and Butter Bean Soup is delicious on its own, and it also works really well served as a starter with the following mains:
How do you know when Carrot and Butter Bean Soup is cooked?
Bring your Carrot and Butter Bean Soup to brought to the boil, then cover it and leave it to simmer for 25-30 minutes.
As per UK food safety guidelines, always cook meat until it reaches 75ºC and stays at that temperature for at least two minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep Carrot and Butter Bean Soup in the fridge?
Once you’ve served up your Carrot and Butter Bean Soup, ideally you should eat it within 4 hours.
If you do allow any leftovers to cool, be sure to refrigerate in a container with a secure lid. 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’s cold enough.
- Use a container or bag that’s 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 fully defrost, then heat covered in the microwave for 3-4 minutes. Give it a good 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 naturally creamy and packed with nutrient-rich veggies. You can also add hot sauce to make it even more of a winter warmer.
-
Prep Time
10 MINS
-
Cook Time
40 MINS
- KCals 202
- Carbs 28G
Instructions
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion and fry for 10 minutes.
- Dissolve the stock cube into the water. Add the carrots, half the butter beans, coriander, and stock.
- Bring to the boil, lower the heat, and cover. Simmer for 25-30 minutes, until the vegetables are soft.
- Blitz with a stick blender until smooth. Add the remaining butter beans and return the pan to a low heat. Simmer for a few minutes until the beans are heated through. Season to taste with salt and pepper — and, if using, add the hot sauce.
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30 comments
See what others have to say
VikkiTuesday 27th January 2026
I made this in the ninja soup blender. Sautéd the onion first with a little oil. Added all the ingredients (except the other half of the butter beans and set on smooth function. When that had finished I then added the other half of the butter beans and set on heat high for 5 minutes. Turned out perfect – Thankyou.
HollyWednesday 28th January 2026
Hi Vikki, thanks so much for your tips for the soupmaker!
Marylyn GallavanSunday 21st February 2021
Made this in my soup maker today – delicious! Put a couple of portions in the freezer to keep for lunches next week.
SharonMonday 22nd February 2021
Hi Marylyn, we’re so pleased to hear you enjoyed this soup, thanks for letting us know.
HanseyMonday 8th February 2021
Hi, how would I go about making this in a soup maker? I just got one as a present!
LisaWednesday 10th February 2021
Hi Hansey!
We haven’t made this in a soup maker.
We would recommend having a look through the manual and using that for guidelines, as different brands might vary
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?
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 ????
Mary WilsonMonday 3rd December 2018
Going to make this today….Hsvent had butter beans since I was a child.
carlaMonday 29th October 2018
Hello
if i make this in the soup maker, do i just put it all in without cooking first?
ShamidahMonday 1st October 2018
I made this yesterday and added some sweet corn 🙂 so so yummy!!!
LauraSaturday 12th May 2018
I love this soup, easy to make and delicious. It also reheats well if you want to put it in a food flask to go.
susieSaturday 28th April 2018
i dont have butter beans but i do have kidney beans will that be ok?
Charlotte ParkerFriday 2nd February 2018
How long will this keep in the fridge?
JaneThursday 4th January 2018
Just made this in my soup maker and added second tin of butter beans when cooked. It was amazing. My new fave soup. Thank you PON
FionaMonday 30th October 2017
Made this and I have to say it’s up there with my favourites. Delicious and filling ????
EmmaSaturday 14th October 2017
Can I make this in my soup maker?
MaureenSunday 1st October 2017
Making this tomorrow is it one to two tins of butter beans also large or small ones please x
MaureenSunday 1st October 2017
Thank you x
NikkiSunday 24th September 2017
Hi do i have to blend could i leave chunky ?
Im not a fan of smooth soups
Wendy BruceSunday 17th September 2017
Oh I can’t wait to have a go at making this. Love soups coming into winter so will certainly be hitting the shops to make this. Thanks for the recipe
Emma TSunday 17th September 2017
Hi Wendy,
So glad you like it ????
CarolynTuesday 19th September 2017
Going to batch cook some of your soups for the freezer. If I double the recipe do I use 4 stock cubes?
RobynWednesday 13th September 2017
Can I blend both tins of butter beans? Or stick to one tin?
I’m not a fan of their texture.
KatieWednesday 13th September 2017
This soup is beautiful – will definitely be a regular through the winter months.
MaureenWednesday 13th September 2017
Lovely filling soup. And tastes amazing. Thank you
Gillian EvansTuesday 12th September 2017
Thank you for getting back to me Jane ????
Gillian EvansTuesday 12th September 2017
I’m making it right now…ive bought two 400 g 235g drained Tin’s of butter beans…they had smaller ones so now I’m not too sure whether to put both in ..help ????❤
Doreen BarrettSunday 10th September 2017
I will be cooking this tomorrow, I will let you know what I think!
Emma TMonday 11th September 2017
Hi Doreen,
Hope you enjoy it!
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