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 love the challenge of making a recipe as simple as possible without skimping on flavor. For this soup, you just chop a few veggies, throw everything together in a pot, and simmer to golden perfection. That’s it!
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 love curry powder in this Curried Orange Rice Salad and Vegan Butter Chickpeas as well.) Serve this soup as is, mixed with brown rice, or with warm pita/naan bread. (Which is lovely dipped in the 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!)
Coconut Curry Vegetable Soup
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 Tbsp. + 1 tsp. curry powder
- 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
Nutrition Per Serving (estimate)
Enjoying this Vegetable Curry Soup? Also feel free to check out the full “Vegan Soup” recipe archives on the site for more inspiration! (Or this cozy Vegetable Barley Soup.)
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 🙂
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!
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
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.
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!