It is winter and this is the right season to cook up some hearty soup. This one is a simple vegetable -bean combo and we had it with homemade Mint flavored sub rolls.

This soup is a part of Blogging Marathon # 60,Week 1, Day 3 with the theme Diabetic / Healthy dishes.

I used:

White beans -1/4 cup, soaked overnight
Carrot-1,large, peeled and cubed
GArlic-2 pods,chopped
Kitchen king masala -1 teaspoon / adjust to taste
Oil-1 teaspoon
Salt to taste
Chili flakes and toasted sesame seeds to garnish

Drain the water from the soaked beans. In a pressure cooker,heat oil and saute onion and garlic for a couple of minutes. Add the drained beans, carrots and 2 cups of water and pressure cook for 10 minutes / till the beans and carrots are soft. Once the pressure releases, drain and reserve the cooking liquid. When the veggie mixture has cooled down, puree it.Add the little of the cooking liquid if needed.

Take the puree in a pan and add the puree and the remaining cooking liquid / water to bring it to the required consistency.Add salt and kitchen king masala and when it comes to a boil, remove from heat.


 Serve garnished with toasted sesame seeds and chili flakes.


  • You can use ground pepper instead of kitchen king masala.
  • Can also add dried oregano for flavoring.
  • The garnish is totally optional

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60

Also, sending this to Kalyani, who is hosting Susan’s and Lisa’a MLLA #91

 and to Lisa’s No Croutons Required  hosted by Lisa and Jacqueline

Bon Appetit….

13 thoughts on “Carrot and White Bean soup”

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