Sweet Carrot Soup with Fava Beans

Total Time
1 hr 30 min
20 min
30 min


raw fava beans

2 cup(s), thawed frozed shelled

canned chicken broth

6 cup(s)

uncooked carrot(s)

1 pound(s), thinly sliced

fresh apple(s)

2 medium, sweet-tart such as Fuji or Gala, peeled, cored, and diced

uncooked onion(s)

½ medium, chopped

garlic clove(s)

2 medium clove(s), minced

ground coriander

½ tsp

table salt

½ tsp

black pepper

¼ tsp


  1. Cook fava beans according to package directions. Drain in colander; rinse under cold water to stop cooking. Remove tough outer skins by splitting beans open and squeezing out beans; discard skins. Set beans aside.
  2. Meanwhile, combine broth, carrots, apples, onion, garlic, coriander, and salt in large saucepan; bring to boil. Reduce heat and simmer until carrots are very tender, about 25 minutes.
  3. Remove saucepan from heat and let soup cool 5 minutes. Puree soup, in batches, in blender. Return soup to saucepan and add fava beans; simmer until heated through, about 5 minutes. Ladle soup evenly into 6 bowls; sprinkle with pepper.
  4. Per serving: 1 1/3 cups.


Make this dish vegetarian by using vegetable broth instead of chicken broth.

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