Roasted Carrot Chowder with Butter Beans & Corn
Servings
6-8
Prep Time
20 minutes
Cook Time
45 minutes
There is something deeply grounding about a bowl that feels like a warm hug after a long day. This dish is all about that rustic heartiness, taking humble carrots and giving them some serious character with deep, oven-baked char and caramelization. When you blend those roasted carrots with creamy butter beans, you get a thick, satisfying texture without a drop of heavy dairy.
We love how this chowder relies on savoury depth rather than just sweetness. The miso and Dijon work behind the scenes to create a rich, soulful base that feels like it’s been simmering on the stove for hours. Topped with a fresh tarragon oil, it is the kind of meal you want to pull up a chair for, grab a big spoon, and just settle in with a friend.
Ingredients
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2 lbs (900 g) carrots, peeled and cut into 1 ¼ inch (3 cm) chunks
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2 tbsp olive oil, divided
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1 tsp kosher salt, divided
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¼ tsp freshly ground black pepper
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1 large leek, white and light green parts only, thinly sliced and rinsed well
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2 cloves garlic, minced
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½ tsp smoked paprika
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½ tsp dried thyme
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2 tsp white miso
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2 tsp Dijon mustard
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2 cans (14 oz / 398 ml each) butter beans, drained and rinsed
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1 cup corn kernels (fresh or frozen)
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5 ½ cups vegetable stock
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1 cup water
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1 tsp lemon zest
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2 tsp fresh lemon juice
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1 tsp white wine vinegar
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¼ cup loosely packed fresh tarragon leaves, stems removed
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⅓ cup extra virgin olive oil
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1 tsp finely grated lemon zest
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Small pinch kosher salt
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Microgreens
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Crushed red pepper flakes
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ProBond Forged 3.5qt Braiser
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OvenBond Quarter Sheet Pan
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Provisions Stainless Steel Ladle
The Chowder
Lemon–Tarragon Oil
For Garnish
Featured Products:
Directions
Roast the Carrots
Preheat your oven to 425°F (220°C). On a large baking sheet, toss the carrot chunks with 1 tbsp olive oil, ½ tsp salt, and the black pepper. Roast for 25 to 30 minutes. You want them deeply caramelized and fully tender, as this browning provides the foundational flavour for the soup.
Build the Base
- In a 3.5 qt sautéuse or large pot over medium heat, add the remaining 1 tbsp olive oil. Sauté the sliced leeks with a pinch of salt for 5 to 7 minutes until softened but not browned. Stir in the garlic, smoked paprika, and thyme, cooking for just 30 seconds until fragrant.
- In a small bowl, whisk the miso into ½ cup of the vegetable stock until smooth. Pour this mixture into the pot along with the Dijon mustard and stir well.
Simmer and Structure
Add the roasted carrots, 1 ½ cans of the butter beans (reserve the other half can for later), the remaining stock, and the water to the pot. Bring the mixture to a gentle simmer. Cook uncovered for 8 to 10 minutes.
Blend
- Carefully use an immersion blender (or transfer to a standard blender in batches) to process the soup until mostly smooth.
- If the soup is too thick, add hot water 1 to 2 tablespoons at a time to reach your desired consistency.
The Finish
Stir in the reserved ½ can of whole butter beans, the corn, lemon zest, lemon juice, and white wine vinegar. Simmer for another 3 to 4 minutes until the corn is tender. Taste and adjust salt only if necessary.
Lemon–Tarragon Oil
- While the soup finishes, prepare the oil. Prep the tarragon by removing leaves from thick stems. Light tender stems are fine, but avoid woody ones.
- Add tarragon, olive oil, lemon zest and salt to a small blender or use an immersion blender in a narrow cup. Blend 20 to 30 seconds until fully smooth and bright green.
- For a smooth, refined drizzle: strain through a fine sieve or for a rustic look: leave unstrained as we did.
- Let it rest for 5 minutes. This allows the lemon zest to infuse the oil.
- Before serving, stir or shake well, as natural separation may occur.
Serving Suggestions
- Drizzle the Lemon–Tarragon Oil over each bowl and garnish with microgreens and crushed red pepper flakes.
- Serve with a thick slice of toasted sourdough or a crusty garlic bread baguette to soak up every drop.
