This velvety Southwest Carrot and Black Bean Soup is both hearty and satisfying — you may not want to share a single spoonful. Roasted carrots are pureed and studded with spiced black beans, then crowned with a generous tangle of fried onions and fresh cilantro.
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I’ll admit it: if you’d told me I’d be making a carrot soup and that my meat-and-potatoes husband would happily eat it, I probably would have laughed. Carrot soup, with its bright orange color, can look a bit like baby food, and we tend to prefer hearty, substantial bowls at our house. Yet this Southwest Carrot and Black Bean Soup changed all that.
The recipe idea came from a small cookbook I reviewed recently called Eat: The Little Book of Fast Food. It’s an unpretentious little book that focuses on simple, flavorful meals you can make without fuss. I marked several recipes to try, including one titled Carrot, Black Beans and Cilantro in the book’s “In A Bowl” chapter. I adapted that basic concept to suit our tastes and made a few changes so the flavors would be bolder and the portions more meal-sized.
One simple swap makes a big difference: instead of boiling the carrots, I roast them. Roasting concentrates the carrots’ natural sweetness and gives the puree a richer depth. I also adjusted quantities so the recipe yields two main-course bowls (or four appetizer bowls), which works better for a dinner portion in our household.
Roasted carrots are pureed until silky smooth with chicken broth, then the soup is studded with warm, spiced black beans. Crispy fried onions add texture, and a scatter of fresh cilantro brightens each bowl. The combination is comforting yet lively — the Mexican-inspired spices give an unexpected kick that balances the natural sweetness of the carrots.
Melanie Bauer
Yields 2 servings or 4 appetizer servings
Southwest Carrot and Black Bean Soup
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Ingredients
- Carrot Puree
- 2 pounds carrots, washed and trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 1/2 cups chicken broth
- Fried Onions
- 2 onions, thinly sliced
- 4 tablespoons butter
- Black Beans
- 4 tablespoons butter
- 2 teaspoons mustard seeds
- 2 (14-ounce) cans black beans, drained and rinsed
- 1/2 teaspoon red pepper flakes
- Garnish
- Fresh cilantro leaves
Instructions
- Carrot Puree: Preheat oven to 425°F (220°C). Place the carrots on a baking sheet, cutting any large carrots in half lengthwise so they are similar in size. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast until tender, about 30 minutes.
- Fried Onions: While the carrots roast, melt butter in a large sauté pan. Add the thinly sliced onions and fry over medium heat until golden brown and caramelized. Set aside and keep warm.
- Black Beans: In a medium sauté pan, melt butter over medium heat. Add the mustard seeds and toast briefly until fragrant and they begin to pop. Stir in the drained and rinsed black beans and red pepper flakes just to warm and combine. Cover and keep warm while you finish the puree.
- Finish the Soup: Transfer the roasted carrots to a blender or food processor. Add the chicken broth and process until completely smooth. Divide the carrot puree between two large bowls (or four smaller bowls), then spoon the warm black beans into each bowl so they are scattered throughout the soup. Top each bowl with a generous handful of fried onions and garnish with fresh cilantro leaves.
Notes
Adapted from Eat: The Little Book of Fast Food.
This Southwest Carrot and Black Bean Soup is a comforting way to start the year: healthy without feeling like it’s trying too hard. It blends the warm, familiar flavors of Mexican cuisine with a silky, satisfying carrot base. And those fried onions? They’re a simple, irresistible finishing touch that add crunch and depth.
Looking for more great soup recipes?
More great soup recipes from fellow food bloggers:
Slow Cooker Chicken Enchilada Soup | A Spoonful of Flavor
Chicken Noodle Soup with Zucchini Noodles | Food, Faith, Fitness
Crockpot Cheeseburger Soup | Belle of the Kitchen
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I received a review copy of Eat: The Little Book of Fast Food. All thoughts and opinions are my own. Thank you for supporting the sponsors that allow me the opportunity to create recipes and content for this site.