Sweet carrot soup with fava beans

SmartPoints® value per serving
Total Time
1 hr 30 min
20 min
30 min
Sometimes, all you need is a good bowl of soup. In this recipe for sweet carrot soup with fava beans, you'll get the comfort and warmth of the dish plus a hearty dose of protein from the beans. It's equal parts filling and delicious, and it yields enough for six servings. So cook a batch and have it all week long, or put the leftovers in the freezer and reheat it later for a quick and easy dinner down the line. Plus, you can make this dish vegetarian by swapping out the chicken broth and using vegetable broth instead.


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.