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 Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Soups
Cuisine: American
Keyword: Vegan soup, White bean soup
Servings: 6 Servings
Calories: 232kcal
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.
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.
Serving: 1.5cups | Calories: 232kcal | Carbohydrates: 39.7g | Protein: 12.5g | Fat: 5.1g | Saturated Fat: 2.6g | Sodium: 937.5mg | Fiber: 11.3g | Sugar: 4.1g