- 2 tablespoons extra-virgin olive oil, plus about a spoonful to garnish
- 1 onion, chopped
- 2 cloves garlic, peeled and chopped
- 1 tablespoon minced fresh ginger
- 2 bunches of carrots (approx 1.5 to 2 pounds), peeled and chopped
- 3 cups chicken or vegetable stock
- 2 cups cooked Rancho Gordo white beans, such as Alubia Blanca or Cassoulet (plus 1 cup of bean broth)
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Serves 2–4
- In a large pot, warm the olive oil over medium heat. Add the onion, garlic, ginger, and carrots and cook until soft, 10 to 15 minutes. Add the stock, scraping any caramelized bits from the bottom of the pot, and stir to incorporate them into the liquid. Continue cooking for 10 minutes.
- Add the beans and the broth to the carrot mixture. Stir well, then puree with an immersion blender or in batches in a blender, taking care not to overfill the blender jar with hot liquid. You can also puree without the beans and add them later if you want more texture to your soup. Cook the blended soup for another 10 minutes over medium-low heat. Check for seasoning.
- Serve sprinkled with chopped parsley and drizzled with extra-virgin olive oil.