Kidney Bean and Coconut Curry Soup
By: Co+op
Recipe Information
Total Time: 35 minutes: 20 minutes active
Servings: 4
Vegetables and convenient canned beans simmer in a creamy soup, laced with warming curry spices.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 1 tablespoon fresh ginger, minced
- 2 teaspoons curry powder
- 1/4 teaspoon cayenne, to taste
- 1 large carrot, chopped
- 1 rib celery, chopped
- 1 15-ounce can kidney beans, with juice
- 1 14-ounce can diced tomatoes, with juice
- 3/4 cup coconut milk
- 1/2 teaspoon salt
Preparation
- In a large pot over medium-high heat, drizzle olive oil. Add onion and stir until it starts to sizzle. Reduce heat to medium-low and cook for about 5 minutes, until onions are softened.
- Stir in the ginger, curry powder and cayenne and cook until fragrant, about a minute. Add carrot, celery, kidney beans and juice, tomatoes and juices, coconut milk and salt and stir. Raise the heat and bring to a boil, then cover and reduce to simmer for 10 minutes.
- When the carrots are tender, the soup is done.
Serving Suggestion
Serve it over rice or with a wedge of naan for scooping up the luscious broth.
Nutritional Information
260 calories, 14 g. fat, 0 mg. cholesterol, 560 mg. sodium, 29 g. carbohydrate, 9 g. fiber, 8 g. protein