Best-ever white bean curry soup (vegan, GF, easy)
This vegan curry soup is an a fantastic way to get in some veggies for lunch or dinner. Serve it warm or cold; it's absolutely delicious!
Ingredients
- 1 large onion | 250g
- 3 cloves garlic
- 1 tbsp ginger root
- 3 tbsp red curry paste | 60g
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 2 large carrots | 250g; chopped
- 3-4 cups chopped veggies | 600g; I used zucchini
- 1 cup water / vegetable broth | 240g
- 1 1/2 cups cooked white beans | 250g (or one 14-oz can, drained)*
- 1 cup full-fat coconut milk | 200g
- 2 tbsp sriracha / sweet chili sauce | 30g; optional, to taste**
- salt & lemon juice | to taste
Instructions
- Roughly chop the onion, garlic, ginger, and carrots.
- In a large pot, heat some oil (or water) on high heat and sauté the onion for 5 minutes.
- Once fragrant, add garlic, ginger, curry paste, dry spices, and carrots. Stir well and fry for 5 more minutes.
- Add in the chopped vegetables with water, and bring to a boil. Cover the pot and reduce the heat to medium-low. Simmer for 10-15 minutes, or until veggies tender.
- Transfer the soup mixture and white beans to a blender, and blend until smooth and creamy. If needed, add some more water or broth to thin out the soup.
- Pour the blended soup back into the pot and add in coconut milk, then simmer for 3-5 more minutes.
- Season with salt and lemon (or lime) juice, and adjust the seasonings to taste if desired.
- Serve the soup warm or cold. Enjoy!
Notes
*Instead of white beans, you may use another cooked bean of your choice -- chickpeas, pinto beans, etc. Alternatively, use 2/3 cup dry red lentils / split mung beans, and cook them before making this recipe.
**I highly recommend adding sriracha or some sweet chili sauce to this dish, if you can handle a little bit of spice. The addition does wonders! ;)