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I'm always up for soup no matter the weather. My carrot and white bean combo with za'atar shows this perfectly. Whether it's a cool pho on hot summer days or a steaming bowl when it's rainy outside, it just works every time.
Spring Weather Perfect for Soup Time
The cool May weather calls for my warming soup. When spring is taking its sweet time to arrive, this becomes my ultimate comfort moment in the kitchen.
A Middle Eastern Twist
I love mixing things up in my cooking. This Middle Eastern spiced carrot soup beats my usual spring minestrone any day. The mix of sweet carrots, creamy beans and exotic spices makes me smile every single time I make it.
Quick and Straightforward
What's so great about this dish? It's super easy. Just prep your onion, garlic and carrots, sauté them, throw in beans and water, add some spices, and in about 15 minutes you've got an amazing soup ready to go.
My Favorite Garnish
The toppings really make this soup shine. While it's simmering, I slice thin red onion rings and soak them in apple vinegar with brown sugar. That tangy-sweet flavor is just impossible to resist.
Soup Ingredients You'll Need
- Carrots: 500 g cut into even slices
- Onion: 1 roughly diced for the base
- Garlic: 2 cloves finely chopped
- White beans: 400 g cooked for creaminess
- Water: 800 ml
- Cumin: 1/2 tsp ground
- Cinnamon: 1/4 tsp my secret touch
For the Stunning Garnish
- Red onion: 1 thinly sliced
- Apple cider vinegar: 2 tbsp for tanginess
- Brown sugar: 1 tsp for sweetness
- Soy yogurt: 100 g for topping
- Lemon juice: freshly squeezed
- Za'atar: to taste
- Sumac: optional
Making the Pickled Onions
- My Quick Pickle
- I slice the red onion super thin, then mix with apple cider vinegar, salt, and brown sugar. They turn wonderfully mild and flavorful while the soup cooks
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Getting Started with the Soup
- Aromatic Beginning
- In my big soup pot, I cook the onions in olive oil until they're see-through and smell amazing
- Adding Veggies
- Next I toss in garlic and carrots with a bit of salt. Let them cook for three minutes, stirring now and then
Building the Soup Base
- Completing the Foundation
- Now I add the beans, pour in water, and season with cumin and cinnamon. Let it bubble on medium heat for 15 minutes until everything's nice and soft
Creating that Silky Texture
- Blending to Smoothness
- With my hand blender, I turn this mix into a velvety creation. A few minutes of blending makes sure there are no chunks left
Final Touches
- Balancing Flavors
- Now I stir in the soy yogurt and fresh lemon juice. A pinch of salt brings all the flavors together just right
Serving Suggestions
I pour the hot soup into warmed bowls. On top goes a spoonful of pickled onions, a dollop of yogurt, and a generous sprinkle of za'atar. Add sumac if you want. I always serve fresh bread on the side for dipping.
Nutritious and Filling
This soup isn't just tasty, it's really good for you too. Carrots give you loads of beta-carotene, beans pack in protein, and the spices help with digestion.
A Year-Round Favorite
I make this soup all year. It warms you up in spring on chilly days, and in summer I serve it slightly cool with extra lemon.
Plant-Based and Satisfying
As a vegan dish, this soup wins over everyone, even folks who usually avoid plant-based meals. It's so creamy and filling nobody misses animal products at all.
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Eco-Friendly Eating
This dish works great for using up leftover stuff. Got spare carrots or beans? They'll find a good home here. Cooking with less waste feels so good.
Wows My Dinner Guests
When I'm having friends over, this soup is my go-to. It's quick to make, looks fancy with the toppings, and everyone enjoys it. The ideal dish for stress-free hosting.
Mix It Up
Sometimes I like to play around with it. Try chili flakes for heat, swap carrots for pumpkin in fall, or add fresh cilantro on top. The basic recipe leaves lots of room for your own ideas.
Za'atar Steals the Show
This Middle Eastern spice blend is my absolute favorite. The mix of thyme, sesame and sumac gives the soup its special character. Once you try it, you won't want to go without it.
The Perfect Bread Pairing
For me, good bread is a must with this soup. Whether it's homemade flatbread or a crusty baguette, bread makes the meal complete.
Make Ahead and Enjoy Later
This soup works great for batch cooking. I often freeze portions, perfect for busy days. I just make the toppings fresh each time.
After Work Winner
After a long day, this soup saves me. Fast to cook, healthy and so satisfying. The perfect recipe for relaxed evenings.
Kid-Approved and Delicious
Little ones love this soup too. The gentle spices, the smooth texture, and of course the bread for dipping make it a hit with kids. A family dish that makes everyone happy.
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Bottom Line
This carrot soup with white beans and za'atar is my kitchen MVP. It brings together Middle Eastern flavors with simple prep, it's healthy and just makes you feel good. A dish that belongs in every kitchen.
Frequently Asked Questions
- → What is zatar and can I swap it out?
Zatar is a tasty spice mix with thyme, sesame, and sumac. If you’re out, tossing together some dried thyme and sesame seeds does the trick.
- → How long do pickled onions last?
Your quick pickled onions stay good in the fridge for 3 to 4 days. They’ll get softer and a bit sweeter after a while.
- → Can I use dried beans?
Sure thing! Just soak and cook dried beans first. Canned beans are great for saving time but taste nearly the same.
- → Can I skip the yogurt?
Yep, you can just leave out the soy yogurt. The soup won’t be quite as creamy, but it still tastes lovely.
- → What goes best with this soup?
This works amazingly with pita or flatbread. A fresh salad is also a nice side.