Ginger Coconut White Bean Soup
This vegan Ginger Coconut White Bean Soup is so creamy without dairy and is ready in one pot in under 30 minutes! This comforting soup is packed with vegetables, beans, and herbs. Perfect for weeknight dinner and meal prep.
Ingredients
- 1 onion chopped
- 1½ inch ginger finely chopped
- 4 garlic cloves finely chopped
- 4 carrots chopped(about 2 cups chopped)
- 2 cans white beans drained and rinsed
- 2 cups kale stem removed and chopped
- ½ Tablespoon coconut oil
- ½ cup tomato paste
- 2 teaspoon dried basil
- 1 teaspoon dried oregano
- Dash. crushed red pepper
- 4 cups vegetable broth *see note
- 1 can coconut milk
- Sea salt
- Black pepper
- Extra virgin olive oil for garnish(optional)
- Bread for serving *see note
Instructions
- Aromatics: In a pot over medium heat, add coconut oil, onion, ginger, and garlic and cook until the onion is soft, for 5 minutes.
- Adding flavors: Stir in carrot, tomato paste, basil, oregano, and red pepper. Cook for 3-5 minutes.
- Broth and Beans: Add the broth and white beans. Bring it to a boil and simmer until the carrot is soft, for 5 minutes, stirring occasionally.
- Add the coconut milk and season with salt and pepper. Stir in the kale and cook until wilted. Divide into serving bowls and top with olive oil and more black pepper. Serve with a piece or two of bread.
Video
Notes
*note - Use gluten-free products if you want to make this recipe gluten-free.
Please note that the nutritional information provided is an estimate of each serving and accuracy is not guaranteed.
Nutrition
Calories: 473kcalCarbohydrates: 55gProtein: 18gFat: 23gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1283mgPotassium: 1647mgFiber: 13gSugar: 11gVitamin A: 15052IUVitamin C: 46mgCalcium: 279mgIron: 10mg
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