Bean, carrot and turmeric soup

Bean, carrot and turmeric soup

Preparation time:

Between 30 and 60 Minuti

Nutritional information:

248kcal / per serving


First course


Seasonal dish:


Enviromental Impact:

Very low (0.059kg CO2 eq) i

A tasty and healthy bean and vegetable soup enriched with a flavourful spice: turmeric.

Ingredients for 4 portions

  • Carrots 200 g
  • Dried beans 160 g
  • Potatoes 200 g
  • Extra virgin olive oil 2 tbsp (20 g)
  • Onion 20 g
  • Vegetable broth 440 ml
  • Turmeric 1 tbsp



Soak the dried beans in cold water overnight.


Add the beans to a pot and cover with water. Bring to a boil and reduce to simmer.


Dice the onion and fry in a pan with the olive oil until golden.


Wash and peel the carrots and potatoes and cut them into bite-sized cubes.


Add the potatoes and carrots to the pan with the onions.


Once the beans are cooked, add them to the potatoes and carrots.


Add the vegetable broth (or water), covering the vegetables.

Enviromental Impact

Very low


Per serving:

0.059kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.