Dinner

Spiced Citrus Bean Soup Recipe

ByJake Silas November 26, 2025November 26, 2025

Introduction

This spiced citrus bean soup is a comforting and flavorful dish that combines the warmth of garam masala with the brightness of fresh orange juice. Creamy coconut milk and mixed beans add richness and protein, making it a satisfying meal perfect for any day.

The image shows a white bowl filled with a creamy yellow soup that has visible pieces of green herbs and small red beans scattered inside. Above it, a silver ladle holds some of the soup, showing its smooth, slightly thick texture with herbs and beans, positioned over a large white ceramic pot filled with the same soup. The pot rests on a light wooden board placed on a blue cloth, and next to it, there are crescent-shaped bread pieces topped with crushed nuts or seeds on the right side. The whole scene is set on a white marbled surface. 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 roughly chopped carrots, gently cooking for about 15 minutes until they are soft and golden.
Step 2: Stir in the garam masala and grated ginger, cooking for an additional 1 minute to release their aromas.
Step 3: Pour in the orange juice and vegetable stock, then bring the mixture to a boil. Reduce the heat and simmer for 10 minutes until the carrots are tender.
Step 4: Stir in the coconut milk, then use a stick blender to purée the soup until smooth.
Step 5: Add the drained mixed beans to the soup, returning it to a gentle simmer.
Step 6: Scatter chopped coriander over the soup and serve hot.

Tips & Variations

For a delicious side, try making coconut and almond naans by mixing desiccated coconut, flaked almonds, and garam masala into softened butter, spreading over mini naans, and baking at 180°C for 10 minutes until golden.
You can substitute mixed beans with your favorite beans, such as chickpeas or kidney beans, for different textures.
If you prefer a chunkier soup, reserve some of the cooked carrots before blending and stir them back in at the end.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through, stirring occasionally. This soup also freezes well for up to 1 month; thaw overnight in the fridge before reheating.