Curried Cranberry Carrot Bean Stew
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5 from 2 votes

Curried Cranberry Soup

A colorful, healthful bowl of Curried Cranberry Carrot Soup with the goodness of ginger and beans. Vegan, gluten-free, fat-free. Inspired by this recipe.
Course: Soup
Cuisine: Modern American
Calories: 173kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes


  • 1 cup dry 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 1/2 cups cranberries
  • 2 medium carrots sliced
  • 2 tsp curry powder
  • 1 tsp powdered ginger
  • 1/4 cup unrefined sugar
  • Salt and ground black pepper to taste
  • Coriander leaves or spring onions for garnish


  • 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.


Calories: 173kcal | Protein: 8g | Fiber: 10.2g