Dinner

Spiced Citrus Bean Soup Recipe

ByJack Voss November 27, 2025November 27, 2025

Introduction

This spiced citrus bean soup is a comforting and flavorful dish that combines warm garam masala with the fresh brightness of orange juice. Creamy coconut milk adds richness while mixed beans provide heartiness, making it perfect for a cozy meal any day.

A white bowl filled with thick soup that is light yellow with small pieces of green herbs and dark red beans floating on the surface. Behind the bowl is a large white bowl with the same soup, and a metal ladle is lifting some soup from it, showing the smooth and creamy texture with visible beans and herbs inside. Next to the large bowl, four crescent-shaped bread pieces with a golden brown, crunchy topping are placed on a wooden board, all set on a white marbled surface with a dark blue cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 onions, sliced
450g carrots, roughly chopped
1 tbsp garam masala
Finger-length of fresh root ginger, grated
Juice of 1 orange
1 litre vegetable stock
200ml can reduced-fat coconut milk
410g / 14oz can mixed beans, drained and rinsed
2 tbsp chopped coriander

Instructions

Step 1: Heat the olive oil in a large saucepan over medium heat. Add the sliced onions and chopped carrots, cooking gently for about 15 minutes until soft and golden.
Step 2: Stir in the garam masala and grated ginger, cooking for an additional minute to release the spices’ aroma.
Step 3: Pour in the orange juice and vegetable stock, then bring the mixture to a boil. Reduce heat and simmer for 10 minutes until the carrots are tender.
Step 4: Add the coconut milk and blend the soup with a stick blender until smooth and creamy.
Step 5: Stir in the drained mixed beans and warm through by bringing the soup back to a gentle simmer.
Step 6: Serve hot, sprinkled with chopped coriander for a fresh finish.

Tips & Variations

For a delicious accompaniment, try making coconut and almond naans by mixing desiccated coconut, flaked almonds, and garam masala into softened butter, spreading over mini naans, and baking until golden.
If you prefer a chunkier texture, reserve some of the cooked carrots before blending and stir them back in at the end.
Adjust the amount of ginger and garam masala to suit your taste for milder or spicier soup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally until warmed through. The beans may thicken the soup when chilled; add a splash of stock or water when reheating if needed.