Name: Coconut Curry Vegetable Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 small head cauliflower (about 3 cups florets); 2 medium carrots; 2 medium gold potatoes (about 2 cups cubed); 3 cups vegetable broth; 14 oz. can coconut milk (I use regular, unsweetened); 1 1/3 Tbsp. curry powder (1 Tbsp. + 1 tsp.); 1 1/2 cups peas (I use frozen); Salt/pepper to taste; Baby spinach (to stir in at the end); Fresh cilantro for serving

Warmly satisfying Coconut Curry Vegetable Soup with a silky, golden broth. Super flavorful yet minimal prep and just 7 ingredients. (Vegan, gluten-free, oil-free.)

I love cozy, warming meals, and this simple 7-ingredient soup only takes about 40 minutes from start to finish. It quickly develops a silky, golden broth that’s rich with flavor (and not to mention packed with veggies).

I enjoy the challenge of making a recipe as simple as possible without skimping on flavor. For this soup, you chop a few veggies, throw everything together in a pot, and then simmer to golden perfection.

Coconut curry soup in a bowl with vegetables

Curry powder is the wonderful ingredient that brings it all together. It’s such a beautiful spice blend that adds instant coziness and flavor. We also enjoy curry powder in:

Feel free to serve this soup with with warm pita/naan bread because it’s lovely dipped in the flavorful, silky broth.

Bowl of vegan coconut curry soup with carrot, potato, and cauliflower

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4.86 from 7 votes

Coconut Curry Vegetable Soup

Warmly satisfying with a silky, golden broth. Super flavorful yet minimal prep and just 7 ingredients.

AuthorKaitlin – The Garden Grazer

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

CategorySoup

CuisineGluten-Free, Indian-Inspired, Oil-Free, Vegan

Servings4 large bowls

Ingredients

US Customary – Metric

1 small head cauliflower (about 3 cups florets)
2 medium carrots
2 medium gold potatoes (about 2 cups cubed)
3 cups vegetable broth
14 oz. can coconut milk (I use regular, unsweetened)
1 1/3 Tbsp. curry powder (1 Tbsp. + 1 tsp.)
1 1/2 cups peas (I use frozen)
Salt/pepper to taste

Optional:

Baby spinach (to stir in at the end)
Fresh cilantro for serving

Instructions

Dice carrot and potatoes. Cut cauliflower into small florets.
In a stockpot, combine all ingredients except frozen peas (and spinach if using).
Bring to a light boil over high heat then reduce heat to medium-low.
Cover and simmer for 15 minutes (or until potatoes are cooked through).
Stir in frozen peas (and spinach if using). Heat for 2 minutes.
Salt/pepper to taste. Garnish with fresh chopped cilantro if desired.

Notes

Great served with cooked brown rice or warm naan/pita bread for dipping into the broth.

Other additions: kale, broccoli, snow peas, water chestnuts, onion, garlic, ginger, etc.

Nutrition Per Serving (Estimate)

Calories: 407 kcalCarbohydrates: 43 gProtein: 10 gFat: 25 gSaturated Fat: 21 gPotassium: 1336 mgFiber: 12 gSugar: 13 gVitamin A: 5923 IUVitamin C: 113 mgCalcium: 99 mgIron: 5 mg

Did you make this recipe?Please leave a star rating or comment below.

vegetable coconut curry soup photo collage

If you’re enjoying this Vegetable Curry Soup, also check out:

Vegetable Barley Soup

Come join The Garden Grazer on Instagram and then share a photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Comments

Hannah

December 5, 2017 at 7:21 pm

What kind of coconut milk did you use for this recipe? Full-fat or light?

- Kaitlin | The Garden Grazer
  
  December 5, 2017 at 8:21 pm
  
  Hi Hannah! 🙂 I use regular/full-fat coconut milk for this recipe.
  
Unknown

November 7, 2018 at 9:59 am

I've made this and its delicious, making it again tonight.Thanks for this!

- Kaitlin McGinn
  
  February 24, 2019 at 2:41 pm
  
  So great to hear! Thank you for sharing 🙂
  
Hilary

January 16, 2020 at 8:38 pm

I made this tonight with a few minor adjustments (I sauteed onion, garlic, and ginger before throwing everything else in the pot. I also threw in 1/2 a bag of spinach in with the peas.). My whole family absolutely loved this soup. It was so satisfying and tasty without being overly heavy. Perfect for a cool winter night! Thanks so much for the recipe!

- Kaitlin McGinn
  
  January 21, 2020 at 10:25 am
  
  Hi Hilary! YAY! So fun to hear you & your family enjoyed this one. I love your adaptions 🙂 Thanks so much for coming back to leave such a sweet message & recipe rating. Very appreciated! Wishing you all a wonderful week! -Kaitlin
  
Sandra

February 27, 2020 at 11:20 am

Do you feel it wouldnt be as good without the peas? Trying to decide if I should wait to make it tomorrow when I can grab some.

- Kaitlin McGinn
  
  February 27, 2020 at 1:08 pm
  
  Hi Sandra! Yes, feel free to omit the peas if you don’t have any! This recipe is pretty forgiving and versatile. You could also try adding bell pepper, green beans, celery, broccoli, etc. (Or just simply leave the peas out altogether and it should be tasty!) Hope you enjoy 🙂 Wishing you a wonderful, cozy day!
  
Sarah

January 11, 2021 at 12:50 am

Hi,

Do you make the vegetable broth or buy it already made?

Thanks

- Kaitlin McGinn
  
  January 27, 2021 at 12:12 pm
  
  Hi Sarah! I use pre-made boxed vegetable broth (usually the organic Imagine or Field Day brands.) 🙂 However there are many tutorials/guides online for making your own if you wish!
  
Julie Peterson

January 13, 2021 at 5:21 pm

I purchased Balti Curry by accident to make this soup. Would it affect the flavor much?

- Kaitlin McGinn
  
  January 27, 2021 at 12:19 pm
  
  Hi Julie! Apologies for the delay in my response. I’m not familiar with Balti curry specifically, but curry powder spice blends tend to vary by region so I’m guessing you should be able to substitute it just fine if it’s a flavor/blend you enjoy! Would love to hear if you gave it a go and how it went. (Also curious to hear which brand you purchased – interested in looking it up! Thanks.) 🙂