Coconut Milk Bean Soup
Warm up with a comforting bowl of Coconut Milk Bean Soup, a creamy and nourishing dish that's bursting with flavor and wholesome ingredients. This easy-to-make vegan soup combines the richness of coconut milk with protein-packed beans, vibrant carrots, and tender baby spinach, all simmered in a fragrant blend of cumin, coriander, and paprika. Enhanced with a zesty twist of fresh lime juice and a sprinkle of chopped cilantro, this hearty recipe is perfect for weeknight dinners or meal prep. Ready in just 45 minutes, Coconut Milk Bean Soup is a versatile one-pot meal that’s gluten-free, dairy-free, and utterly satisfying. Serve it with crusty bread or enjoy it as is for a deliciously warm hug in a bowl!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 14 ounces canned coconut milk
- 4 cups vegetable broth
- 3 cups cooked or canned beans (e.g., black beans, chickpeas, or kidney beans), drained and rinsed
- 1 medium carrot, diced
- 2 cups baby spinach
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook, stirring frequently, for about 4-5 minutes, or until softened.
Stir in the minced garlic, ground cumin, ground coriander, and paprika, and cook for an additional minute until fragrant.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the cooked or canned beans, diced carrot, salt, and black pepper to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes, or until the carrot has softened.
Stir in the baby spinach and let it wilt for 2-3 minutes.
Turn off the heat and stir in the lime juice and chopped cilantro.
Taste the soup and adjust the seasoning, if needed.
Ladle the soup into bowls and serve warm. Optionally, garnish with additional cilantro, a wedge of lime, or crusty bread on the side.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 13.3 g | 47% | |
| Total Sugars | 7.8 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
