Adzuki Bean Citrus Curry Soup

I think I’m going to become known as the soup lady. This is a recipe that I had to make up on-the-spot in cooking school last year.It turned out great, or at least I think so, and now that fall is showing her colors it’s getting to be soup time again.NOTE: Adzuki beans are some of the most nutritious and digestable legumes. Plus, in addition to being dairy-free, grain-free, and SCD legal, this recipe is also Candida legal.

Bon Appetit!

By Elizabeth Roberts
Servings: 8-10 – 1 c. servings

2 c adzuki beans, soaked overnight and rinsed
10 c vegetable stock, preferably homemade
1 – 3” strip Kombu
3 Tbs coconut oil
1 large onion, cut into medium dice
2 tsp sea salt
2” ginger, peeled and diced
3 garlic cloves, peeled and diced
2-3 Tbs garam masala, or more to taste – see recipe below
zest of 1 lime
juice of 2 limes
1 cup + 2 Tbs cilantro, roughly chopped
1 cup coconut milk (optional)


  1. Combine beans, vegetable stock, and kombu in a large pot. Bring to a boil, lower to simmer. Cook 1 hour.
  2. In a large sauté pan, warm coconut oil. Add onions and sea salt, sauté slowly until browned and beginning to caramelize.
  3. Add ginger, garlic, and garam masala. Saute another 5 minutes until garlic and spice mixture is fragrant.
  4. Add onion mixture to beans and continue to simmer until beans are tender, about 1 more hour.
  5. When beans are tender, puree half the bean, onion, and stock in a blender until smooth. Add lime zest, lime juice, and 1 cup of cilantro. Blend until cilantro is combined.
  6. Pour puree into reserved beans and stock. Add coconut milk (if using) and stir to fully combine.
  7. Taste and adjust seasonings as necessary.
  8. Serve immediately, garnishing with remaining 2 Tbs of cilantro and/or fresh edible flowers.

Garam Masala
By Elizabeth Roberts
Yield: ~ 1/3 cup

1 Tbs cumin seed
1 Tbs coriander seed
½ Tbs cardamom
½ Tbs yellow mustard seed
½ Tbs black peppercorns
½ tsp whole cloves
1 Tbs turmeric seeds


1.   Combine all ingredients in a small sauté pan. Heat over medium heat until spices become fragrant and lightly toasted – do not walk away while toasting they will burn quickly.
2.   Remove to dish to cool.
3.   When cool, use a spice grinder to grind spices to a fine powder.

TIP: Buy your spices fresh from a spice shop. It’s less expensive than buying those bottles at the grocery store and you’re assured of fresh spices and you can buy in small or large quantities.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s