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+ servings

Carrot and Butter Bean Soup

  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 253
  • Carbs 49G
  • WW Points:
  • 3 Green
  • 0 Blue
  • 0 Purple
4 Servings


  • 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


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).