Roasted carrots and cannellini beans in almond broth from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 86) by Joe Yonan

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Notes about this recipe

  • lolako on March 12, 2026

    As a whole this recipe just doesn't work. The roasted carrots with tomato paste, chile and cloves are so good. My kitchen smelled amazing. The carrots out of the oven are delicious, and can be served just as is with the mint and almonds scattered on top. It starts to fall apart when adding the beans, broth and almond milk. They added nothing to the great taste of the carrots. I wasn't even sure why the beans were in the dish other than this was a book with bean recipes. The cloves of the carrots blended well with the fresh mint and the crunch of the almonds. I wasn't interested in eating leftovers, so I decided to make a soup with them. I covered with vegetable broth and a little more almond milk and ground cloves. I added some berbere powder, which contains chili and cloves, in hopes to bring some more heat and not cancel out the taste of the cloves. After pureeing, I served with almond based sour cream and blackberry-ginger balsamic vinegar. I would give the soup 4 stars.

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