Sweet carrot soup with fava beans
0
Points®
Total time: 1 hr 30 min • Prep: 20 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Raw fava beans
2 cup(s), thawed frozed shelled
Chicken broth
6 cup(s)
Carrots
1 pound(s), thinly sliced
Apple
2 medium, sweet-tart such as Fuji or Gala, peeled, cored, and diced
Uncooked onion
½ medium, chopped
Garlic
2 clove(s), minced
Ground coriander
½ tsp
Table salt
½ tsp
Black pepper
¼ tsp
Instructions
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.
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