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Credit: Photography by Dan Saelinger

Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat 2 tbsp. olive oil over medium. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the carrots and garlic. Cook, stirring often, until the carrots are lightly golden, about 6 minutes. Add the stock, beans, red peppers, vinegar and salt. Simmer until the carrots are tender and the beans break down, about 20 minutes more.

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  • Using an immersion blender or in a standard blender, puree the soup about 1 minute. Refrigerate until cold, about 2 hours. Season; stir in 2 tbsp. olive oil. Transferthe soup to a leak-proof insulated container. Serve chilled or at room temperature in cups or bowls; drizzle with the yogurt and olive oil. 

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