Heat the olive into a cast-iron pan, and cook the onion and garlic for three minutes over medium heat, stirring continuously, until translucent.
Add the mushrooms, carrot and turmeric, and cook over medium heat until all the liquid evaporates.
Save 2 tbsp cooked mushrooms for garnishing.
Add the vegetable broth, parsley, tomato paste and thyme spring and bring to boil over medium heat.
Simmer over low heat for 20 minutes.
Add the white beans, and use an immersion blender to obtain a creamy liquid.
Divide into serving bowls, garnish with cooked mushrooms and mixed seeds, and serve warm.