Creamy soup with beans and carrots

This vegetarian soup is very tasty and creamy thanks to the combination of butter and cream. A consistent second dish with a delicate taste and a delicious smoothness.

Time of preparation

30 minutes



What did I use

a little colander, a non-stick pan with its lid, a cutting board, a knife


Red beans in can: about 200/250 gr

Butter: 1 tablespoon

Onion, cleaned and minced: half

Big carrots: 2/3

Salt/ black pepper/ ground chili pepper to taste

Maiscorn: half a teaspoon

Tomato paste: 1 tablespoon

Cream: 2 tablespoon

Vegetables broth as required

How did I do

I made a sautèed with the onion in the hot butter at medium-low fire until the onion was brownish.

I added the peeled carrots, chopped at the extremities and cut in thick slices. I toasted them for a pair of minutes then I added the broth as required to cover them and the tomato paste.

I cooked for about 20 minutes with the lid. I added the beans, the corn starch and the chilli pepper and I boiled for a pair of minutes.

At slow fire I added the cream and I mixed well.

I served hot.

Buon appetito!

Creamy soup with beans and carrots

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