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Carrot and White Bean Soup

Carrot and White Bean Soup

By OcadoLifePublished on 16 September 2025Ready in 20 minutes, this Carrot and White Bean Soup from OcadoLife recipe editor Lauren Hoffman makes clever use of frozen veg and a few storecupboard staples. For a more substantial meal, serve with slices of sourdough or bake-at-home baguettes and get dunking.
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Time and servings

20 minsTotal time
6Servings
2 minsPrep time
18 minsCooking time

Ingredients

  • 1 tbsp olive oil
  • 1 tsp salted butter
  • 200g frozen sliced leeks
  • 1 tsp frozen chopped garlic
  • 500g frozen sliced carrots
  • 1 heaped tsp dried thyme
  • 1 tsp caster sugar (optional)
  • 1 (437g) jar white beans (such as cannellini), drained and rinsed (or use 1 (400g) tin)
  • 2 vegetable stock pots, to make 1 litre of stock

Method

  • Step 1

    In a large saucepan, heat the oil and butter. Add the frozen leeks and frozen garlic; cook for a few mins over medium-high heat, stirring, until starting to soften. Add the frozen carrots, thyme, sugar (if using) and a good pinch of salt. Cook for 5 mins.

  • Step 2

    Tip in the white beans and pour 750ml of the veg stock into the pan. Partially cover; cook for 10 mins or until the carrots are soft. Blitz very briefly, leaving some whole chunky bits – or blitz until almost smooth, if preferred (add more stock for a thinner soup). Season and serve.