Vegan Coconut Curry Soup (30 minute)

Quick and easy coconut 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. Healthy fast food!

Curry powder is the magic ingredient that brings it all together. It’s such a  beautiful, flavor-packed spice blend. (We also love it in this Curried Orange Rice Salad as well!) Serve this soup as is, mixed with rice, or with some warm pita/naan bread. (For dipping into that flavorful, silky broth!) Hope you enjoy as much as we do.

Come join The Garden Grazer on Instagram and share a pic if you make or adapt this! I love seeing your beautiful recreations. (Or leave a star rating below if you give it a try – your feedback is very appreciated!)

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5 from 3 votes

Vegan Coconut Curry Soup (30 Minute)

Quick & easy vegan coconut curry soup with a silky, golden broth and lots of veggies! Just 30 minutes & 7 ingredients.

Author: Kaitlin – The Garden Grazer

Prep Time:10 minutes

Cook Time:20 minutes

Total Time:30 minutes

Category: Soup

Cuisine: Gluten-Free, Indian, Oil-Free, Vegan

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, or cilantro for garnish

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: 3375IU | Vitamin C: 107.3mg | Calcium: 116mg | Iron: 7.6mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Enjoying this Coconut Curry Soup? Also feel free to check out the full “Vegan Soup” recipe archives on the site for more cozy plant based inspiration!