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+ servings
White bean soup in a large white saucepan with silver ladle.
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4.64 from 11 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 Time15 minutes
Cook Time40 minutes
Total Time55 minutes
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