Carrot-bean soup with miso and dill

Here's a simple, nourishing carrot-bean soup with miso, lemon zest, and dill for a flavor punch. We love the rustic nature that’s achieved by keeping vegetable chunks whole rather than pureeing. Created by Erin Alderson of Naturally Ella to feature our Mayocoba beans and PRMRY Olive Oil, this recipe is proof that beans and olive oil always make a stellar pairing. The addition of creamy beans like Mayocoba makes this soup especially hearty. And, it happens to be 100% vegan.

Featured bean: Mayocoba

Other beans to try: Cannellini

Take 'em from dried to cooked with our guide!

Print recipe here

The details

• Serves: 2
• Time: 25 minutes
• Cookware: medium pot

What you’ll need

The soup

• 1 tbsp extra virgin olive oil
• 1 small yellow onion, minced
• ½ tsp coarse salt
• 2 garlic cloves, minced
• 3 medium carrots, thinly sliced (about 1-½ cups)
• 1 cup of beans with broth from a batch of beans (cooked according to our guide)
• 1-2 cups vegetable broth, preferably homemade
• 2-3 tsp light miso
• Zest from ½ lemon

Toppings

• Fresh dill, coarsely chopped
• Freshly ground black pepper
• Finishing olive oil, such as PRMRY’s Transform

Steps

Prepare the soup: In a medium pot over medium heat, add olive oil followed by minced onion and salt. Cook, stirring occasionally, until onion is soft and translucent, about 10 minutes. Stir in garlic and cook until fragrant. Add carrots and cook until they start to soften, about 3 minutes. Stir in beans and their broth along with 1 cup vegetable broth. Simmer until carrots are just tender, about 5 minutes, adding more broth as needed to reach desired consistency. Remove from heat.

Finish and serve: Meanwhile, in a small bowl, combine miso with a splash of hot vegetable broth, stirring until smooth. Once soup is done cooking, stir in miso and lemon zest. Season with salt to taste and serve with generous amounts of dill, pepper, and olive oil.

Adapted slightly from recipe by Erin Alderson.