Quick and easy curry soup packed with veggies and a silky, golden broth! Just 30 minutes and 7 ingredients. (Vegan, gluten-free, oil-free)
I love cozy, warming meals. And this easy 7-ingredient soup only takes 30 minutes from start to finish! It quickly develops a silky, golden broth… rich with flavor and overflowing with veggies. I love the challenge of making a recipe as simple as possible without skimping on flavor. This one you literally chop a few veggies, throw everything in a pot, and bring to a boil. Yes!
Curry powder is the magic ingredient that brings it all together – it’s such a beautiful, flavor-packed spice blend. Serve as is, mixed with rice, or with some warm pita/naan bread (for dipping into that silky broth!) Hope you enjoy!
If you make this, come join The Garden Grazer on Instagram 🍓 and share a pic! I love seeing what you guys cook up.
Vegetable Curry Soup (30 Minute)
Quick and easy curry soup packed with veggies and a silky, golden broth! Just 30 minutes and 7 ingredients. (Vegan, gluten-free, oil-free)
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Servings:4 medium bowls
Ingredients
- 1 small head cauliflower (about 3 cups florets)
- 1 large carrot
- 2 medium potatoes (about 2 cups cubed)
- 3 cups vegetable broth
- 14 oz. can coconut milk (I use regular, unsweetened)
- 1 Tbsp. + 1 tsp. curry powder
- 1 1/2 cups peas (I use frozen)
- Salt to taste
- Optional: spinach
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.
- Stir in frozen peas (and spinach if using) and let heat for 2 minutes.
- Salt to taste. Garnish with fresh chopped cilantro if desired.
Notes
Great served with rice or warm naan/pita bread for dipping!
Variations: spinach/kale. broccoli, snow peas, water chestnuts, etc.
Nutrition Per Serving (estimate)
Calories: 397kcal | Carbohydrates: 39g | Protein: 11g | Fat: 24g | Saturated Fat: 21g | Potassium: 1369mg | Fiber: 12g | Sugar: 11g | Vitamin A: 67.5% | Vitamin C: 130% | Calcium: 11.6% | Iron: 42.3%
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
What kind of coconut milk did you use for this recipe? Full-fat or light?
Hi Hannah! 🙂 I use regular/full-fat coconut milk for this recipe. (Although if you have light on hand that'd probably work just fine!) Hope you enjoy it and have a great week!!
I've made this and its delicious, making it again tonight.Thanks for this!
Wonderful to hear you’re enjoying it! Appreciate the feedback 🙂