This Carrot & White Bean Soup is subtly spicy, with a miracle combination of jalapeño and garlic, sizzled with dried mint and oregano. The spices and herbs temper with the creamy white beans and sweetness of the carrots, and then a spicy-sweet sesame harissa glaze goes right on top. You can skip the harissa oil and the recipe will be delicious, but if you opt to make it, the flavor balance will blow you away. This soup serves six, making it a great meal prep option or dinner for a crowd. It’s healthy, filling, and balanced with unique flavors, which is probably why I love it so much.
Now, this soup was inspired by an infused olive oil I came across. Brightland Pizza Oil, I’ll always love you. The olive oil tasted like it was meant to be served dripping all over a garlicky focaccia. It was spicy but herby, and I was hooked. I checked the infusion ingredients on the bottle and was shocked when jalapeño was the first one. Typically when I look for peppers to infuse in olive oil, other chilies come first on my list. Jalapeño was unexpected to see, but what was even more unexpected was the garlic and dried oregano that infused the oil right alongside it.
The recipe started just with that infused oil. I wanted to make it at home, so I sizzled together some dried oregano, garlic, jalapeño and olive oil for a few minutes. It was good, I kept it around the house and used it as the base for a few egg recipes. It was the next time that I tried this oil infusion where I added dried mint. I had the spices lying around because I’ve been cooking through a few Persian cookbooks, and the aromas just made it feel right. So I tested it, and it was insane. I knew this infused oil had the flavor chops to be the base for a full recipe, so here we are! With a beautiful Carrot & White Bean Soup, that all started because of olive oil.
Table of contents
Ingredients you will need for this carrot & white bean soup
This soup is on the simpler end, but the aromatics and dried herbs really carry all the flavor. Here is what you’ll need:
For the carrot & white bean soup:
- 6 tablespoons extra-virgin olive oil
- 2 large jalapeños, thinly sliced and seeds removed
- 1 tablespoon plus 2 teaspoons dried oregano
- 1 tablespoon plus 2 teaspoons dried mint
- Diamond Crystal kosher salt
- 1 medium yellow onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 2 pounds carrots, quartered lengthwise and thinly sliced
- 1 (15-ounce) can of butter beans, or any white bean, drained
- 6 cups vegetable broth
For the harissa sesame oil:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white or black sesame seeds
- 1 tablespoon mild harissa paste, I like the Mina brand
- 1 tablespoon dark brown sugar
- Diamond Crystal kosher salt
How to prepare this carrot & white bean soup recipe
For as flavorful as this soup is, it does come together quite quickly! You’ll need about an hour and fifteen minutes of time total, including prep.
First, set a large pot or Dutch oven over medium heat. Add the olive oil and let it heat up for a few minutes. Add the sliced jalapeño, 1 tablespoon of the dried mint and 1 tablespoon of the dried oregano. Season with a few big pinches of salt and cook, stirring occasionally, for 5 minutes or until fragrant.
Add the onion and garlic and stir to combine. Cook, stirring occasionally, for 8-10 minutes or until the onion has softened. Add the carrots and beans and stir to coat them in the oil and other ingredients. Cover the pot, leaving a crack to release steam, and cook for 8-10 minutes. Stir every few minutes or so. Season with another pinch of salt.
Pour in the broth and bring to a simmer. Simmer for 30 minutes, or until the carrots are very soft.
Use a slotted spoon to scoop out 2 cups of the vegetables/beans in the pot. Set them aside and use an immersion blender to blend the rest of the soup until it is smooth. Then add the vegetables/beans back in. Stir to combine and reduce the heat to low.
Add the remaining two teaspoons of dried mint and two teaspoons of dried oregano. Season with salt as preferred.
How to prepare the harissa oil for this soup topping
The harissa oil takes mere minutes, so I do it right after the carrot and white bean soup is finished.
Just set a small sauté pan on the burner next to the soup. Set it over medium heat and add the olive oil, sesame seeds and harissa. Bring this to a simmer and let it sizzle for 3 minutes. Then turn off the heat.
Add the brown sugar and a pinch of salt and stir. When the oil has cooled enough to taste, taste and add salt as preferred.
Then it’s time to plate!
Storage tips for this carrot soup
This soup stores best in two separate air-tight containers. Add the soup to one container and the harissa to another. Keep them in the fridge or freezer.
This soup will keep in the fridge for up to 5 days. The oil will keep for up to two weeks in the fridge. In the freezer, both will keep for up to six months.
If it was stored in the fridge, simply slowly reheat the soup over medium heat on the stove, or microwave on medium heat for a few minutes. Let the oil come to room temperature by having it sit on the counter, or by gently warming it in a saucepan. Do not microwave the harissa oil (or you risk spattering results!)
If the soup is frozen, move it to the fridge to thaw for one to two days, then follow the directions above!
Looking for similar recipes?
Here are a few of my more popular soups (and personal favorites!) from the blog:
And that’s everything for this Carrot & White Bean Soup with Harissa Sesame Oil recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Carrot & White Bean Soup with Harissa Sesame Oil
Equipment
- 1 large pot or dutch oven
- 1 Immersion blender
- 1 small sauté pan
Ingredients
- 6 tablespoons extra-virgin olive oil
- 2 large jalapeños thinly sliced and seeds removed
- 1 tablespoon plus 2 teaspoons dried oregano
- 1 tablespoon plus 2 teaspoons dried mint
- Diamond Crystal kosher salt
- 1 medium yellow onion thinly sliced
- 6 garlic cloves thinly sliced
- 2 pounds carrots quartered lengthwise and thinly sliced
- 1 (15-ounce) can of butter beans or any white bean drained
- 6 cups vegetable broth
Harissa Sesame Oil
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white or black sesame seeds
- 1 tablespoon mild harissa paste I like the Mina brand
- 1 tablespoon dark brown sugar
- Diamond Crystal kosher salt
Instructions
- Set a large pot or Dutch oven over medium heat. Add the olive oil and let it heat up for a few minutes. Add the sliced jalapeño, 1 tablespoon of the dried mint and 1 tablespoon of the dried oregano. Season with a few big pinches of salt and cook, stirring occasionally, for 5 minutes or until fragrant.
- Add the onion and garlic and stir to combine. Cook, stirring occasionally, for 8-10 minutes or until the onion has softened.
- Add the carrots and beans and stir to coat them in the oil and other ingredients. Cover the pot, leaving a crack to release steam, and cook for 8-10 minutes. Stir every few minutes or so. Season with another pinch of salt.
- Pour in the broth and bring to a simmer. Simmer for 30 minutes, or until the carrots are very soft.
- Use a slotted spoon to scoop out 2 cups of the vegetables/beans in the pot. Set them aside and use an immersion blender to blend the rest of the soup until it is smooth. Then add the vegetables/beans back in. Stir to combine and reduce the heat to low.
- Add the remaining two teaspoons of dried mint and two teaspoons of dried oregano. Season with salt as preferred.
- To make the harissa oil, set a small sauté pan on the burner next to the soup. Set it over medium heat and add the olive oil, sesame seeds and harissa paste. Bring this to a simmer and let it sizzle for 3 minutes. Then turn off the heat.
- Add the brown sugar and a pinch of salt and stir. When the oil has cooled enough to taste, taste and add salt as preferred.
- To serve, scoop the soup into bowls and drizzle with the harissa sesame oil. Enjoy warm!
I really like the concept of this recipe but found I had to make some tweaks. First, it needed acid. If I had lemon on hand, I think that would have been ideal but I didn’t so I used white wine vinegar and that helped a lot. For my preferences, I also wanted more beans, I added used 2 cans of great northern. I put 1 1/2 in while it was cooking and when I added back in the 2 cups of solids, I also added in the other 1/2 of the beans. I did not add sugar to the harissa oil because I felt like it was all already sweet enough from the carrots. I also doubled the harissa part so I could add more to each bowl. With those tweaks, I really enjoyed this.
Sooo yummy! Unfortunately couldn’t find harissa at the local grocery so I used gochujang as an alternative, but still perfect! Love the mint in this recipe!
So glad you liked it! Thank you for taking the time to leave such a kind comment!
I just made this on a cold snowy night and it was the PERFECT warm soup. I love all of the veggies but it’s the beans that made that velvety think consistency that really sold me. I will definitely be recommending this one!
I’m so SO glad you liked it! Also the fact that you made it on a snowy day >>>> Soup season is the best. Thank you for taking the time to leave such a nice comment and review!
Almost everyone I know is sick right now, so I made this fantastic soup and had enough for myself and to bring to others. Tt was so good, the mint and jalapenos set everything off perfectly! All my friends texted me as well saying how much it helped with their colds, a winner for sure. Thanks for this wonderful recipe!
This comment made my day! I’m so happy you liked it, and get well soon!
This was SUCH an incredible balance of sweet heat. That cluster of sesame seeds in a bite is the truth. I just made this last night and can’t wait to make it again.
I made the recipe just as printed and it was delicious! I will make it again. Though it’s Vegan I would say it would be loved by vegans and meat lovers alike. Thank you again!
This comment is so kind! I’m so thrilled you liked it, thank you for taking the time to leave such a kind review.
I was afraid to make this soup because of the jalapenos – I worried it would be too spicy. WOW – they add the PERFECT amount of heat in the finish…. Thanks for another great recipe – just delicious, soothing and very original!!
So SO happy you liked it! And I’m glad you were able to taste what the jalapeño adds – it’s one of my favorite secret soup staples 🙂
I was blown away by this soup! I knew it was going to be a winner as soon as I saw the ingredients list, but I didn’t realize how much I’d love the combination of mint and jalapeño! They pair together so nicely, and combined with the creamy beans and tender carrots (PLUS that addictive harissa sesame oil), you have what’s now my favorite carrot soup.
I only had hot harissa on hand, and the extra bit of heat in the oil was very nice.
I love the heat with the mint in this recipe! I can’t wait to share this with my family. I did end up using chickpeas because I forgot to buy beans, but it was awesome.
So glad you liked it! And chickpeas are the perfect swap 🙂
Made this for Sunday dinner and WOW it was so so good!!! I love that it feels warm and winter without being the usual winter soup players (butternut squash, lookin at you). Also the harissa sesame oil was the perfect touch and should not be skipped! Made the dish. Love love love!!
So SO happy you liked it!!
I really liked this soup but felt there was far too much oregano and mint, which really overpowered the other flavors. I definitely plan to make it again, but with about half the recommended amount of those. Great choice for dinner on a cold winter night, though!
Excellent dish! I had an abundance of yellow carrots and was happy to find this recipe to use them up. I had a jar of Calabrian peppers on hand so used four peppers in place of the jalapenos which added just the right amount of heat, for me. Didn’t have any mint on hand so I don’t know what I missed. The harissa sauce added a really special finishing touch. Thank you for sharing!
So so glad you liked it!
Another fantastic recipe from you. Made this during a snowstorm and it’s THE most perfect cold day soup. The oil was the cherry on top.
Enjoyed the soup with a piece of toasted naan on the side. Thank you so much for sharing, Justine! I’ll be coming back to this one.
Loved it! Brought it as a contribution to a dinner date I had, and it was a hit! I also added more beans, but left everything else the same. Didn’t have harrissa so used chilli crisp, and added some pine nuts to the top I seem to add toasted pine nuts to all my soups 🙂 thanks for the recipe!
So glad you liked it!