Carrot Silhouette Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A clear broth featuring a single poached carrot slice that creates a delicate winter silhouette against a light bean base, finished with fresh dill. This mediterranean-inspired soups ready in about 75 minutes pairs rinsed dried white beans, white part only, thinly sliced leek, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and sliced 1/4 inch thick carrots
• 1 cup, rinsed dried white beans
• 1, white part only, thinly sliced leek
• 2 cloves, minced garlic
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 2 tbsp, for garnish fresh dill

Instructions

1. Step 1: Bring 2 cups water to a simmer in a small saucepan, add 2 medium peeled carrots sliced 1/4 inch thick, and cook 5-6 minutes until tender but holding shape; remove with slotted spoon and cool.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat, add 1 leek thinly sliced and 2 cloves minced garlic, and cook 3 minutes until fragrant and leek softens.
3. Step 3: Add 4 cups vegetable broth, 1 cup rinsed dried white beans, and 1/2 tsp dried thyme, bring to a simmer, and cook 45 minutes until beans are tender.
4. Step 4: Use an immersion blender to puree soup until smooth, season with salt and pepper to taste.
5. Step 5: Ladle soup into bowls, place one poached carrot slice in center of each, and garnish with 2 tbsp fresh dill.