Cream of White Bean, Carrot & Ginger Soup with Cashews

This carrot and ginger soup is packed with fiber and requires only 20 minutes of prep.

Cream of White Bean Carrot and Ginger Soup with Cashews

Cream of White Bean Carrot and Ginger Soup with Cashews

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  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 tbsp extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 2-inch piece fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 2 15-oz BPA-free cans cannelloni beans, drained and rinsed
  • 1/2 lb carrots, peeled and coarsely chopped
  • 2 bay leaves
  • 1/2 tsp fresh ground black pepper
  • 2 1/2 oz roasted unsalted cashews, finely chopped
  • 1/2 cup chopped fresh chives


  1. In a large saucepan on medium, heat oil. Add onion and sauté until beginning to soften, 2 to 3 minutes. Add ginger and garlic; sauté 1 to 2 minutes, until fragrant.
  2. Add broth, 2 cups water, beans, carrots, bay leaves and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Remove from heat. Remove and discard bay leaves.
  3. Using an immersion blender, purée soup. (TIP: Alternatively, carefully transfer to an upright blender, remove plastic stopper from lid and cover top with a towel to allow steam to escape.) Divide among serving bowls and top with cashews and chives.

Nutrition Information

  • Serving Size: 1 cup soup with garnishes
  • Calories: 194
  • Carbohydrate Content: 26.5 g
  • Fat Content: 6 g
  • Fiber Content: 10 g
  • Protein Content: 8.5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 158 mg
  • Sugar Content: 4 g
  • Polyunsaturated Fat Content: 1 g