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Curry Bean Soup with Cilantro
Source: dLife

A creamy curry soup with beans, red bell pepper, and cilantro.

Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 239.5
Total Carbs 31.5 g
Dietary Fiber 10.4 g
Sugars 4.1 g
Total Fat 8.2 g
Saturated Fat 3.5 g
Unsaturated Fat 0.1 g
Potassium 397.4 mg
Protein 7.4 g
Sodium 171.4 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  fresh chopped onion
1 cup  chopped leeks
3 tsp  minced garlic
1 tbsp  margarine
1 tbsp  curry powder
31 oz  canned great northern beans, unsalted
3 1/2 cup  low sodium vegetable broth
0 1/2 cup  half & half
1 pinch  salt and pepper
6 tbsp  sour cream
3 tbsp  fresh cilantro
2 tbsp  chopped red bell peppers
  1. In a large saucepan, saute onion, leek, garlic, and margarine until onions are tender, about 5 to 8 minutes.
  2. Stir in curry powder and cook 1 to 2 minutes.
  3. Add beans and stock, and bring to a boil. Put a lid on, reduce heat, and simmer for about 5 minutes.
  4. In a food processor or blender, process soup until smooth.
  5. Return to saucepan and stir in half and half. Cook another 2 to 3 minutes, or until heated through again, and season with salt and pepper.
  6. Ladle into bowls and add a tablespoon of sour cream to each.
  7. Garnish with cilantro and bell pepper.

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