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4.7 from 39 votes

Curried White Bean Soup

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 Servings
Calories: 232 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Stir in the ginger, garlic, curry powder, ground coriander and cayenne pepper. Cook for 1 minute.
  3. Add the tomatoes, broth and water. Bring to a boil, then reduce the heat so that the mixture cooks at a lively simmer.
  4. 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.
  5. Add the remaining beans. Continue to simmer for 10 minutes.
  6. Stir in the coconut milk, lime juice, spinach and parsley.
  7. 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

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

% 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.