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Carrot and White Bean Soup

James Carrier
Yield Makes 2 1/2 quarts; 6 to 8 servings
Notes: You can prepare through step 4 up to 1 day ahead; cool, cover, and chill. Continue with step 5 just before serving or packing.


  • 1 head garlic (3 1/2 to 4 oz.)
  • About 1 tablespoon olive oil
  • 1 onion (about 8 oz.), peeled and chopped
  • Salt and pepper
  • 1/2 cup dry white wine
  • 3 cans (14 1/2 oz. each) fat-skimmed chicken broth
  • 1/4 teaspoon saffron threads, crumbled, or 1/8 teaspoon powdered saffron
  • 2 1/2 pounds carrots, peeled and cut into 1/2-inch chunks
  • 2 cans (15 oz. each) small white beans, rinsed and drained
  • 1/4 cup dry sherry

Nutrition Information

  • calories 252
  • caloriesfromfat 8 %
  • protein 15 g
  • fat 2.3 g
  • satfat 0.3 g
  • carbohydrate 43 g
  • fiber 4.7 g
  • sodium 101 mg
  • cholesterol 0.0 mg

How to Make It

  1. Cut garlic head in half crosswise; rub cut surfaces lightly with olive oil and wrap garlic in foil. Bake in a 400° regular or convection oven until garlic is soft when pressed, about 40 minutes. When cool enough to handle, pluck or squeeze garlic cloves from peel; discard peel.

  2. Meanwhile, in a 6- to 8-quart pan over medium-high heat, cook onion in 1 tablespoon oil, stirring occasionally, until very limp, about 15 minutes (if onion starts to brown, reduce heat and add a few tablespoons of water). Sprinkle with salt and pepper. Add wine and stir often until most of the liquid is evaporated, 2 to 3 minutes.

  3. Add broth, saffron, and carrots. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer until carrots are very tender when pierced, about 20 minutes. Add roasted garlic.

  4. In a blender or food processor, whirl mixture, in batches, until smooth.

  5. Return purée to pan over low heat; add beans and sherry. Cover and simmer, stirring occasionally, about 10 minutes. Add more salt and pepper to taste.