Curried White Bean Soup

White bean soup in a large white saucepan with silver ladle.

4.67 from 12 votes

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 Time15

Cook Time40

Total Time55

Course: Soups

Cuisine: American

Keyword: Vegan soup, White bean soup

Servings: Servings

Calories: 232kcal

Author: Dara Michalski | Cookin' Canuck

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