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    Home > Recipes

    Curried Cranberry Soup

    Posted: Dec 2, 2015 ยท Updated: Sep 7, 2021

    Jump to Recipe Pin Recipe
    Vegan Curried Cranberry Soup in bowl with cilantro and beans in the background.


    I have been nursing a cold -- it's been more like a series of colds, really -- and when I have one of these, all I can think of is a hot, steaming bowl of soup. Sometimes, I actually manage to get myself into the kitchen to stir one up, like this divine and very seasonal Curried Cranberry Soup that's fragrant with soothing ginger and hearty with beans.

    I had some cranberries sitting in the refrigerator after Thanksgiving, and this was the perfect way to use them up-- a little unconventional, but delicious nonetheless, and the Vitamin C in the cranberries seemed a welcome combatant to fight the cold. Not to mention the ginger, which provides tons of relief to an itchy throat.

    There's something wonderful about a soup with so many flavors all blended together in it: there's the tartness of the cranberries, the sweetness of the carrots and some sugar, the slight, spicy bite of the curry powder and ginger. Then there's the creaminess of the beans, which provide a welcome boost of protein, making this quite a complete meal in its own right. Together, the flavors and textures dance on your tongue and settle contentedly in your belly.

    Curried Cranberry Soup in bowl with spoon, cilantro and white beans in background.

    Then there's also the fat-free thing. Yep, as in this soup is fat-free. There is no added fat here, and there is all the goodness, including vitamins and fiber, from the veggies like carrots and cranberries and from the beans, of course, so you can slurp away without any guilt.

    I am off to ladle out another bowl of the Curried Cranberry Soup for myself. Stop by for some, or make it yourself. You'll be so happy you did.

    Curried Cranberry Soup in clay bowl with cilantro.

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    Closeup of a bowl of Curried Cranberry Soup with cilantro garnish.
    Curried Cranberry Carrot Bean Stew

    Vegan Curried Cranberry Soup

    A colorful, healthful bowl of Curried Cranberry Carrot Soup with the goodness of ginger and beans. Vegan, gluten-free, fat-free.
    4.89 from 9 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Soup
    Cuisine: Modern American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan Cranberry Soup
    Prep Time: 10 mins
    Cook Time: 22 mins
    Servings: 6
    Calories: 167kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 cup white beans like navy beans or cannellini or great northern beans. soaked for a few hours, then covered with water and cooked about 30-45 minutes until tender.
    • 1 ยฝ cups cranberries
    • 2 medium carrots sliced
    • 2 teaspoon curry powder
    • 1 teaspoon ground ginger
    • ยผ cup sugar
    • Salt and ground black pepper to taste
    • Cilantro or spring onions for garnish
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    Instructions

    • In a saucepan, place the carrots and cranberries. Add 3 cups of water and bring to a boil. Cover and cook on medium-low heat for 15-20 minutes or until the carrots are tender.
    • Remove the carrots and cranberries to a blender and blend until smooth. Be very careful when blending hot liquids and follow your blender manufacturer's directions.
    • Return the carrot-cranberry mixture to the saucepan. Add the ginger powder, curry powder, black pepper, sugar and salt.
    • Return to a boil, and then add the drained beans. Reserve the bean cooking stock to thin out the soup, if required.
    • Once the soup boils, lower the heat to a simmer and let it cook 10 minutes. If the mixture is too dry, add the bean stock or water to thin it out as much as you desire.
    • Garnish the soup with coriander leaves or spring onions, or both.
    • Serve hot.

    Nutrition

    Calories: 167kcal | Carbohydrates: 34g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Potassium: 705mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3419IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 4mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Caron MacLane

      December 06, 2021 at 11:07 pm

      5 stars
      We had it tonight and it exceeded my expectations! The tartness of the cranberries added a freshness to the flavor. I used maple syrup rather than sugar, 3/4 of the amount of sugar. I would expect to find those flavors in a gourmet restaurant.

      Reply
      • Vaishali

        December 07, 2021 at 9:37 am

        Hi Carol, so happy you loved it! Thanks for letting me know.

        Reply
    2. Julie

      March 29, 2021 at 2:07 pm

      Excited to make this tonight - how many servings did you use for calculating the calorie count? Today is an intermittent fast day in our house so we're counting them up.

      Thank you, love your recipes!

      Reply
      • Vaishali

        March 29, 2021 at 2:19 pm

        Hi Julie, you should get approx 6 servings. I recalculated the nutrition score with the new calculator I use, so that's updated. Some of the old nutrient numbers were lost when I moved to a new recipe card, but now they're repopulated so hopefully that's helpful. Thanks for your kind words! ๐Ÿ™‚

        Reply
    3. Anonymous

      February 01, 2020 at 9:15 pm

      5 stars
      We have made this twice, and found it delicious. We were also using up cranberries, and I was very skeptical when my husband searched for cranberry soup! We used 2 cans of beans (rather than dried beans), and I mashed a few with a masher to thicken the soup a bit. The cilantro garnish really sets it off - it was a hit with my sisters who were here for baking day!

      Reply
      • Vaishali

        March 29, 2021 at 2:19 pm

        Sounds awesome, so happy you tried!

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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