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    You are in: Home / Low-cholesterol / Vegan, Pureed Chickpea and Kidney Bean Curry Soup Recipe
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    Vegan, Pureed Chickpea and Kidney Bean Curry Soup

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    8 mins

    15 mins

    Jay Antipolis's Note:

    This is an amazingly easy, healthy soup made from healthy beans and a few wonderful vegetables, then seasoned with Indian Spices and pureed! You can use canned beans and tomatoes which means this is easier to make than a frozen pizza!

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    Units: US | Metric


    1. 1
      First, empty both cans of beans into a colander and rinse off all of the liquid that came from the can onto the beans. Leave aside until later.
    2. 2
      Chop all vegetables (Celery, Potato, Carrot, Garlic and Onion) into smaller pieces. Leave aside until later.
    3. 3
      In a large pot (preferably non-stick), heat 2 tablespoons of Olive Oil on medium-high and toss in Mustard Seeds. Heat until you hear the Mustard Seeds crackle a bit. Once this has been accomplished, toss in the chopped Garlic and Onion and stir around a bit with Turmeric and Cumin powder. After 30 seconds, toss in the rest of the chopped vegetables and canned Tomatoes.
    4. 4
      After 1 minute, toss in the beans, and the rest of the spices and basil. If you like your soups spicier (like me) then put in more Curry powder than the recipe calls for. Stir in the 2 cups of Water at this time as well. If it seems 2 cups will make the soup too thin, then only add 1 or 1.5 cups.
    5. 5
      After heating this concoction for 5 minutes or so, use a hand-held immersion blender (or food processor) to blend it all up. I like mine blended up pretty good, but it tastes great no matter the texture.
    6. 6
      Once it has been blended up, add salt to taste. Leave the temperature on low-medium for a couple of minutes longer to let the spices seep in more.

    Ratings & Reviews:

    • on March 21, 2009


      Now, I like curry. In fact, I LOVE curry. But I'm thinking there's a typo in this recipe. Jay, did you maybe mean TEAspoons, not tablespoons, of curry powder? As written, the taste of the curry powder completely overwhelms all of the other ingredients, which is a shame, because they're good. After pureeing, I returned only half the soup to the pot and added a couple cups of plain yogurt to tone it down some, after which the soup was pretty good. I'll try it again, starting with 1.5 T curry powder and see how that goes.

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    • on August 25, 2008


      This was ok... I did have to cook it for a lot longer than the recipe said so that the veggies were soft. I added in some chili and used a little less curry powder. It made a whopping batch though so at least we get lots of lunches out of it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegan, Pureed Chickpea and Kidney Bean Curry Soup

    Serving Size: 1 (203 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 139.3
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 349.6 mg
    Total Carbohydrate 22.7 g
    Dietary Fiber 5.4 g
    Sugars 3.0 g
    Protein 4.9 g

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