Curried Green Bean Soup (Vegan!)

You might have noticed that I’ve been into both curry and soup lately.  I crave warm, creamy soups when winter comes, even if it’s a winter in Florida.  This green bean soup recipe was born out of leftovers, at the end of the week when I opened the fridge and just stared and what remained.  I had a cup of coconut milk, a pound of green beans that would have expired in another day or two, and some wonderfully ripe cherry tomatoes.
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I’ve also been trying to incorporate more turmeric in my diet, and the slightly spicy, deep flavor of turmeric goes wonderfully with yellow curry powder.  Turmeric is used heavily in Indian cuisine and is well known for its anti-inflammatory properties and potential other health benefits (source).  It’s also used to make mustard that brilliant shade of yellow we love on (vegan) hot dogs!  This curried green bean soup recipe has just the right amount of turmeric and curry, and isn’t overpowering if you’re not used to those flavors.
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Generally when green beans make an appearance in soup, they’re not the star. This recipe makes green beans the main event!

Curried Green Bean Soup (Vegan!)

To make this lower in fat, use soy milk instead of coconut milk, or use all veggie broth!


  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 pound fresh green beans
  • 1 cup vegetable broth
  • 1 cup coconut milk (I used the canned kind, but the refrigerated kind will work as well)
  • 1 teaspoon salt
  • 1/2 teaspoon yellow curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon liquid smoke
  • Black pepper, to taste
  • Chopped cherry tomatoes, for garnish


  1. Trim the ends off of the green beans. Line a large skillet with 3/4 cup water, and add green beans. Cover and steam on high heat for 5-6 minutes, until beans are fork tender.
  2. Line a large pot with a thin layer of vegetable broth, and add onion. Saute onion over medium-high heat until translucent, about 5-6 minutes. Add garlic and saute an additional 60 seconds, until fragrant.
  3. Transfer the green beans, onion, garlic, veggie broth, and coconut milk to a blender. Puree until completely smooth.
  4. Transfer blended soup back into stock pot and stir in the spices. Gently warm over medium heat until almost boiling. Garnish with chopped fresh cherry tomatoes and serve with toasted crusty bread for dipping. Enjoy!

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