Black Bean Soup with Curry

Garnish each serving with chopped cilantro. It adds color and flavor.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Medium

Serves: 6


  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 medium yellow onion, peeled and diced
  • 1 medium carrot, peeled and diced
  • 3 cloves garlic, minced
  • 2 Tbsp. curry powder
  • 1 1⁄2 tsp. ground coriander
  • 10 cups chicken broth
  • 1 cup dry black beans, soaked overnight in cold water and drained
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 cup cilantro leaves


  • Heat the butter and oil in a soup pot or large saucepan over medium heat. Add the onion and carrot, sautéing for about 5 minutes on medium. Add the garlic and cook for 1 more minute. Add the curry powder and coriander and stir to combine for an additional 1 minute.
  • Pour in the chicken broth and beans, increase heat to high, and bring the mixture to a boil. Reduce heat to medium low and simmer for 1 1⁄2 hours.
  • Using a slotted spoon, remove about half of the beans and set aside. Cool the rest of the mixture slightly, then purée it in a blender or food processor. Combine with the whole beans back in the soup pot. Stir in the salt and pepper. Reheat if necessary.
  • Ladle the soup into bowls and garnish with cilantro leaves.