Carrot and Butter Bean Soup - a simple comforting soup with sweet carrots and creamy butter beans blended into a smooth flavour packed bowl that is perfect for lunch or a light dinner. It is quick to make, filling and delicious served with some warm crusty bread on the side.

This soup always reminds me of those comforting bowls of carrot and butter bean soup I used to love years ago whenever I felt under the weather or wanted something easy and warming. I had actually been making a simpler carrot soup version for quite a while, mainly because proper butter beans were harder to find here in Canada and the lima beans available just never quite had the same creamy texture I was used to. Once I finally managed to get hold of some butter beans again though, this soup instantly became everything I remembered and loved about it.
It is actually such an easy soup to make too. The only ingredients you may not already have sitting in your pantry are the butter beans and dried fennel, but the fennel really is worth adding. It gives the soup a subtle flavour that works perfectly with the sweetness of the carrots and really helps make this taste like a proper carrot and butter bean soup.
Calories in Carrot Butter Bean Soup
This recipe serves 4 and is 105 calories per serving
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.

Ingredients Notes
To make this recipe you will need the following ingredients:
- Onion - Adds sweetness and flavour to the base of the soup as it softens and cooks down.
- Carrots - The main flavour of the soup, adding natural sweetness and a lovely vibrant colour once blended.
- Butter Beans - Add creaminess and extra protein to the soup while helping create a smooth velvety texture.
- Vegetable Stock - Forms the base of the soup and adds extra savoury flavour. Be sure to use the right ratio of stock cubes or paste to water for a balanced, tasty broth. Too little and it'll taste flat; too much and it can become overly salty.
- Salt and Black Pepper - Important for seasoning and balancing the sweetness of the carrots.
- Fennel Seed - Adds a subtle flavour that works perfectly with the carrots and really helps give the soup its distinctive taste.
- Tomato Paste - Adds a little richness and depth to the soup without overpowering the carrot flavour.
- Fresh Parsley - Adds freshness and a lovely finishing touch when serving.
- Olive Oil Spray - Used for softening the onion and carrots without needing lots of oil.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This carrot and butter bean soup is really easy to adapt depending on what ingredients you have on hand.
- Cannellini beans or great northern beans can be used instead of butter beans.
- Add a little coconut milk or light cream for an extra creamy soup.
- Sweet potato can be added alongside the carrots for extra sweetness and thickness.
- A pinch of chilli flakes adds a little warmth if you like a bit of heat.
- Fresh thyme or rosemary work really well alongside the fennel.
- If you are not a fan of fennel, use a little celery seed or simply leave it out, although it does add a lovely flavour to the soup.
- Swap the parsley for fresh coriander or chives if preferred.
- For extra protein, top with crispy chickpeas or shredded chicken before serving.
- A squeeze of lemon juice before serving adds a lovely fresh finish.

Side Suggestions
This soup is delicious served with some warm crusty bread for dipping into the creamy soup and soaking up every last spoonful. A grilled cheese sandwich or cheese toastie also works really well alongside the sweet carrot flavour.
For something lighter, a simple green salad on the side is perfect, while toppings like crispy chickpeas, croutons or fresh herbs can add a little extra texture and flavour.
Storing, Freezing and Reheating
Storing
Allow the soup to cool before transferring to an airtight container and storing in the fridge for up to 3 days. The flavours become even more delicious the next day once everything has had time to sit together.
Freezing
This soup freezes really well. Allow to cool completely before transferring to freezer safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat gently in a saucepan over a medium low heat until piping hot, stirring occasionally. Add a splash of stock or water if needed to loosen the soup. You can also reheat portions in the microwave in short bursts, stirring halfway through until heated through.

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Mo Ratcliffe says
Lovely heartwarming soup, I zinged it up with a sprinkling of chilli powder. Just the job on a cold wintry day
Shevy (Slimming Eats) says
Thanks for commenting Mo, I am happy to hear you enjoyed this soup.
Deborah Weller says
Made this tonight tastes really lovely
Cleardee says
Very tasty soup. I blended all the butter beans and it made it lovely and thick. Loved the subtle addition of fennel seeds.
Thea says
Oh my word that has to be one of the best soups I’ve ever tasted
Had to sub butter beans for cannnelini this soup had quite an after kick I assume from the fennel so yummy
Thank you
Shevy (Slimming Eats) says
Thank you for commenting so glad you enjoyed it
Jo says
Better than Baxters! Made a batch to take into work and it we all wolfed it down - delicious. The fennel certainly does add something special. Don't think I'll buy the tinned stuff again.
Shevy (Slimming Eats) says
Ahh thank you Jo, so glad you enjoyed this. Thank you for commenting.
Chris Haine says
Fabulous, definitely better than Baxter’s, this recipe is a keeper for sure
Carol H says
Made this soup for dinner, so yummy snd dling. Will definitely be making it again. Thank you so much.
Ellie says
Made this soup on this very cold day for lunch....Lovely and fennel is subtle . On the list to make again Thank you
Joyce says
Best carrot and butter bean soup ever!! Didn't think Baxter's could be beaten but this tops it! A firm favourite. Thank you for sharing.
Agnes says
Omg this soup is something else! Absolutely amazing, just made a pot and feel like eating all at once 🙂 I did add little something from myself as the only spices I've used was salt and chilli flakes. When blending carrots I did add one slice of pickled red pepper from the jar and little bit of double cream. When frying onions I have done it on separate pan on low hit to the point when onions changed colour to brown -it has to be done on low heat so you do not burn it - it's another level of different taste!
Will definitely do it again, thank you 🙂
Julie says
Absolutely delicious
Thanks you.
Julie says
I made this for the first time today, it was delicious! I was hesitant about using the fennel but you’re right, it makes it! Thank you.
Karen says
I made this soup exactly as per recipe and love it...will definitely be a regular feature of my lunches...Thank you
Siobhan (Slimming Eats) says
Hi Karen, so glad you enjoyed it, thanks for commenting.
Sara says
I really don't like many tinned soups, however I love this Baxter's one which has been increasingly hard to find and is my favourite.
Anyway I made this and it is absolutely delicious and really quite similar to the above except even more wholesome and tasty. Thanks v much for recipe! I will say that the Baxter's soup compares very well - so well done to them too. Good for healthy eating, cosy autumn feasting and cheap too.
Florence reece says
Just made this and absolutely delicious. Put some in freezer as when working from home can have it for lunch and syn free!
Laura Beck says
Thank you so much for this recipe. The Baxter's tinned version is my favourite tinned soup as it reminds me of camping holidays but, at £2 a tin now, I can't justify the expense. Please take it as a huge complement that your recipe tastes just like I remember the Baxter's one and is such good value to make. Wonderful, thanks.
Wendy says
Wow I searched for this recipe as I also have fond memories of Baxter’s carrot and butterbean soup and I am so glad that I found this one! I accidentally blitzed the beans, but it didn’t detract. What a lovely flavour!
Andie says
This soup was a favourite of mine and I have been wanting to make it for so long ! I added chopped celery and some garlic. I also blended half the butter beans and used home grown tomatoes instead of puree the result was incredible- tasted and smelt just like the tinned stuff except BETTER !
Heather says
So excited to try this! I wonder if fennel powder would work rather than crushing fennel seeds?
Siobhan (Slimming Eats) says
Yes it should be okay.
Wendy Slavin says
Delicious recipe and very close to the Baxter’s version. I didn’t have fennel seeds so I used a star anise. Turned out great. Thank you
Isabel Freeman says
I make this soup on a very regular basis, its so good! When the stores have veg at silly cheap prices ( 5 pence a bag! xmas/ easter etc) i buy 4 kilo bags to make and freeze it. I add the butterbeans when soup is being eaten tho, dont like them from frozen. Its a lovely filling, warming, tasty and cheap one! Thank you for the recipe again