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
Vaishali · Holy Cow! Vegan Recipes
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.
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.