Creamy White Bean And Carrot Soup With Rosemary Oil

Name: Creamy White Bean And Carrot Soup With Rosemary Oil
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: Ingredients for white beans and carrots with roasted garlic (see recipe); 1/4 teaspoon additional salt; 1 teaspoon rosemary olive oil; 4 small sprigs fresh rosemary

By Molly O'Neill

Total Time: 1 hour 35 minutes
Rating: 4(12)
Comments: Read comments

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Ingredients

Yield:4 servings

Ingredients for white beans and carrots with roasted garlic (see recipe)
¼teaspoon additional salt
1teaspoon rosemary olive oil
4small sprigs fresh rosemary

Ingredient Substitution Guide

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Preparation

Step 1
Cook the beans as directed in white-bean recipe. Drain the beans, but reserve the cooking liquid. Remove the herb stems and season with the salt and pepper. Place the beans in a food processor with 3 cups of the cooking liquid and puree until smooth. Add the remaining ¼ teaspoon salt.
Step 2
Transfer the soup to a saucepan and place over medium heat until hot. Taste and season with additional salt and pepper if needed. Ladle the soup among 4 bowls and swirl ¼ teaspoon of the rosemary oil into each. Garnish with a sprig of rosemary and serve.