Garnish this thick, velvety soup with an extra dollop of sour cream and pinch of chopped fresh thyme, if you like.
Special Diets:
Ingredients
Method
Heat oil in a medium saucepan over medium heat.
Add carrots and white parts of the onion and cook, stirring occasionally, until softened and lightly caramelized, 8 to 10 minutes.
Add beans, 3 cups water, salt and pepper and bring to a boil.
Reduce heat, cover and simmer until carrots are tender, 12 to 14 minutes more.
Working in batches, carefully transfer contents of pot to a blender and purée until smooth.
Return soup to pot and heat over medium-low heat until hot throughout.
Stir in sour cream and garnish with remaining sliced gren onions.
Nutritional Info
Serving Size
Calories
270
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.