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3-Ingredient Roasted Carrot & White Bean Soup {vegan}

  • Author: Camilla
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 7.5 cups (1.75 L) 1x


Roasted carrot soup, made with 3 ingredients! It is silky smooth, loaded with flavor, fast and simple to make, oil-free, and a good source of protein, too!



  • 2 pounds (907 g) carrots, peeled, sliced into rounds
  • 1 large onion (about 8 oz/225 g), peeled, cut into large chunks
  • salt & pepper
  • 1 15-ounce can white beans, rinsed and drained
  • water


  1. Preheat oven to 400F. Line a large baking sheet with parchment paper or lightly spray with cooking spray.
  2. Spread the onions and carrot on prepared baking sheet. Season with salt and pepper.
  3. Roast in the preheated oven for 30 to 35 minutes until vegetables are very soft and browned at the edges.
  4. Cool the vegetables at least 15 minutes (if using a high speed blender, no need to cool). Place the vegetables, beans and 2 cups (500 mL) water in a blender. Process on high until completley smooth and silky.
  5. Transfer soup to a large saucepan. Whisk in an additional 1 and 1/2 cups water. Cook the soup over medium heat for 3 to 5 minutes until warmed through. Add more water, as desired, and season to taste with additional salt and pepper.
  • Category: Soup
  • Method: Roasting


  • Serving Size: 1.25 cups
  • Calories: 129
  • Sugar: 8.8 g
  • Sodium: 252.2 mg
  • Fat: 0.3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 28.7 g
  • Fiber: 8.4 g
  • Protein: 6 g
  • Cholesterol: 0 mg

Keywords: 3-ingredients, 3-ingredient soup, 3-ingredient recipe, vegan, carrot soup, plant protein, white beans, easy vegetables, clean eating, clean eats, fitness food

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