Name: Moroccan White Bean & Carrot Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 lb carrots, chopped; 1 onion, chopped; 2 cups cauliflower florets, fresh or frozen; 2 garlic, minced; 1 (15-oz) can cannellini beans; 1 (13.5-oz) can full-fat unsweetened coconut milk; 2 – 3 cups low-sodium vegetable broth or spring water, depending on desired consistency; 2 tsp smoked paprika; 2 tsp ground turmeric; 2 tsp ground cumin; 1 tsp ceylon cinnamon; Sea salt & black pepper, to taste; Raw walnuts, toasted

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Last Updated on December 17, 2024 by Christin Gillespie

This Moroccan White Bean & Carrot Soup is a super creamy vegan recipe that is made with healthy ingredients. Roasted vegetables get pureed with rich coconut milk, protein-packed white beans, and Moroccan spices. Garnish with toasted walnuts for a filling weeknight meal.

Moroccan White Bean & Carrot Soup recipe with cauliflower, coconut milk, and topped with walnuts, with a spoon in it, sitting on a cutting board.

Rich, creamy, packed with spice, & created with healthy ingredients, this Moroccan White Bean & Carrot Soup recipe is a 10/10!

The coconut milk + white beans makes this soup super creamy, while the combination of roasted veggies and the warming Moroccan spices, gives this creation the perfect consistency + sweetness.

Top it off with some toasted walnuts for a cozy soup that will warm you right up on a chilly evening!

Why You’ll Love This Vegan Moroccan Soup Recipe

Loaded with Moroccan Flavor: With the addition of sweet vegetables, as well as Moroccan spices, this creamy vegan soup recipe is perfect.
Packed with Plant Protein: Thanks to the cannellini beans, while adding not only protein, but are full of fiber.
Great for Meal Prep: This Moroccan White Bean & Carrot Soup stores well in the fridge, making it a healthy recipe to meal prep for cozy vegan dinners throughout the week.

Healthy Vegan Moroccan White Bean & Carrot Soup recipe with cauliflower, coconut milk, and topped with walnuts, with a spoon in it, sitting on a cutting board.

Ingredients

Organic White Beans: The beans are the staple for this soup and they’re full of healthy fats + plant-based protein. I used organic cannellini beans, but you can certainly use any variety of organic white beans that you have on hand.
Organic Carrots: Adds the perfect amount of sweetness to this vegan soup, as well as adds some extra nutrients.
Organic Cauliflower Florets: Fresh or frozen will work!
Organic Onion: I used a medium yellow onion, but use what you have on hand!
Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
Organic Full-Fat Unsweetened Coconut Milk: This is essential to make the soup extra creamy. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton. My favorite brand is Native Forest!
Organic Low-Sodium Vegetable Broth: Any broth truly works and even spring water, if you’re in a pinch!
Organic Spices: Smoked paprika, ground turmeric, ground cumin, and ceylon cinnamon, are used to spice up this vegan soup recipe.

How To Make

Roast the Vegetables. Preheat your oven to 400 degrees F. Add the chopped carrots, diced onion, cauliflower florets, and garlic, to the baking tray lined with parchment paper. Bake for 20 – 25 minutes, flipping halfway.
Blend. When the vegetables are done, transfer to a high-speed blender, along with the remaining ingredients.
Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
Serve. Transfer the soup between bowls. Garnish with some toasted walnuts, if desired. Enjoy!

Tips for Making this Healthy Vegan Soup Recipe Perfectly

Organic Beans: I used organic cannellini beans for this soup recipe, but another variety of white bean will work, such as great northern or navy beans.
Organic Unsweetened Full-Fat Unsweetened Coconut Milk: Use organic unsweetened full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your soup is super creamy. My favorite brand is Native Forest.
Garnishes: I topped with some toasted organic raw walnuts, but I think organic raw pecans or even organic pumpkin seeds would be a delicious substitute!

Storing & Reheating

As mentioned above, this Moroccan White Bean & Carrot Soup is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer soup to an air-tight glass container & refrigerate for up to 4 days.

Reheating. To reheat, transfer the soup to a saucepan on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

Creamy Vegan Moroccan White Bean & Carrot Soup recipe with cauliflower, coconut milk, and topped with walnuts, with a spoon in it, sitting on a cutting board.

More Healthy Vegan Soup Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Moroccan White Bean & Carrot Soup

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: Moroccan
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

1 lb carrots, chopped
1 onion, chopped
2 cups cauliflower florets, fresh or frozen
2 garlic, minced
1 (15-oz) can cannellini beans
1 (13.5-oz) can full-fat unsweetened coconut milk
2 – 3 cups low-sodium vegetable broth or spring water, depending on desired consistency
2 tsp smoked paprika
2 tsp ground turmeric
2 tsp ground cumin
1 tsp ceylon cinnamon
Sea salt & black pepper, to taste

TOPPINGS

Raw walnuts, toasted

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Instructions

Roast the Vegetables. Preheat your oven to 400 degrees F. Add the chopped carrots, diced onion, cauliflower florets, and garlic, to the baking tray lined with parchment paper. Bake for 20 – 25 minutes, flipping halfway.
Blend. When the vegetables are done, transfer to a high-speed blender, along with the remaining ingredients.
Heat the Soup. If not serving immediately, transfer the soup to a large pot and heat over medium-low. Otherwise, skip and serve.
Serve. Transfer the soup between bowls. Garnish with some toasted walnuts, if desired. Enjoy!

Notes

Organic Beans: I used organic cannellini beans for this soup recipe, but another variety of white bean will work, such as great northern or navy beans.

Organic Unsweetened Full-Fat Unsweetened Coconut Milk: Use organic unsweetened full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your soup is super creamy. My favorite brand is Native Forest.

Garnishes: I topped with some toasted organic raw walnuts, but I think organic raw pecans or even organic pumpkin seeds would be a delicious substitute!

Storing & Reheating: Transfer soup to an air-tight glass container & refrigerate for up to 4 days. To reheat, transfer the soup to a saucepan on the stovetop over medium heat, adding a little extra water or broth as needed until warm.