Curried White Bean Soup
User Reviews
4.7
39 reviews
Excellent
Curried White Bean Soup
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This isn’t your standard white bean soup recipe! Curry powder, coriander and ginger add a wonderful depth of flavor to this easy vegan soup, and a splash of coconut milk adds just the right amount of creaminess.
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Ingredients
- 2 teaspoons olive oil
- 1 small onion chopped
- 2 medium carrots diced
- 2 celery stalks diced
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 4 large garlic cloves minced
- 2 tablespoons minced ginger
- 4 teaspoons curry powder
- 1 teaspoon ground coriander
- ⅛ teaspoon cayenne pepper (or more for heat)
- 1 (14 oz.) can petite diced tomatoes
- 4 cups vegetable broth (See Note 1)
- 1 cup water
- 3 (14 oz. each) cans White beans drained & rinsed (See Note 2)
- ½ cup coconut milk well-shaken (See Note 3)
- 1 tablespoon fresh lime juice
- 2 cups Fresh Spinach Leaves
- ¼ cup minced flat-leaf parsley
- salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan set over medium heat. Add the onion, carrots, celery, salt and pepper. Cook, stirring occasionally, until the onion is translucent and the carrots are beginning to soften, about 5 minutes.
- Stir in the ginger, garlic, curry powder, ground coriander and cayenne pepper. Cook for 1 minute.
- Add the tomatoes, broth and water. Bring to a boil, then reduce the heat so that the mixture cooks at a lively simmer.
- Mash half of the beans with the back of a fork or a potato masher, then stir into the soup. Reserve the remaining beans. Simmer the soup for 20 minutes, stirring occasionally.
- Add the remaining beans. Continue to simmer for 10 minutes.
- Stir in the coconut milk, lime juice, spinach and parsley.
- Taste and adjust seasoning as desired. Serve.
Notes
- Weight Watchers Points: 3 (Blue - Freestyle SP) / 6 (Green) / 3 (Purple)
- Note 1: Chicken broth can be used in a pinch, but the recipe will no longer be vegetarian/vegan.
- Note 2: Any canned white beans – white kidney beans, cannellini beans or great northern beans – work in this recipe.
- Note 3: I encourage you to use the full-fat version for flavor and texture. However, lite coconut milk can be used if preferred.
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
1.5cups
Calories
232kcal
(12%)
Carbohydrates
39.7g
(13%)
Protein
12.5g
(25%)
Fat
5.1g
(8%)
Saturated Fat
2.6g
(13%)
Sodium
937.5mg
(39%)
Fiber
11.3g
(45%)
Sugar
4.1g
(8%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 232kcal | 12% |
| Carbohydrates | 39.7g | 13% |
| Protein | 12.5g | 25% |
| Fat | 5.1g | 8% |
| Saturated Fat | 2.6g | 13% |
| Sodium | 937.5mg | 39% |
| Fiber | 11.3g | 45% |
| Sugar | 4.1g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
39 reviews
Excellent
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