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Coconut Curry Vegetable Soup (Vegan)

October 8, 2017 By Kaitlin McGinn 10 Comments

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.)

Vegan coconut curry soup in a bowl

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 love curry powder in this Coconut Curry Lentil Soup, Curried Orange Rice Salad and Vegan Butter Chickpeas as well.) Serve this soup with 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 InstagramΒ and 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!)

Bowl of vegan coconut curry soup with carrot, potato, and cauliflower
Bowl of vegan coconut curry soup with carrot, potato, and cauliflower
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5 from 4 votes

Coconut Curry Vegetable Soup

Warmly satisfying with a silky, golden broth. Super flavorful yet minimal prep and just 7 ingredients.
Author: Kaitlin – The Garden Grazer
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Category: Soup
Cuisine: Gluten-Free, Indian, Oil-Free, Vegan
Servings:4 large bowls

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

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: 407kcal | Carbohydrates: 43g | Protein: 10g | Fat: 25g | Saturated Fat: 21g | Potassium: 1336mg | Fiber: 12g | Sugar: 13g | Vitamin A: 5923IU | Vitamin C: 113mg | Calcium: 99mg | Iron: 5mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
vegetable coconut curry soup photo collage

If you’re enjoying this Vegetable Curry Soup, also feel free to check out this cozy Vegetable Barley Soup as well!

Filed Under: Gluten-Free, Main Dish, Recipe, Soup, Vegan, WFPBNO Tagged With: carrot, cauliflower, coconut milk, curry powder, indian-inspired, one pot, potato, weeknight

Previous Post: « Black Bean Lentil Taco Soup
Next Post: Vegan Minestrone Soup (30 minute!) »

Reader Interactions

Comments

  1. Hannah

    December 5, 2017 at 7:21 pm

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

    Reply
    • Kaitlin | The Garden Grazer

      December 5, 2017 at 8:21 pm

      Hi Hannah! πŸ™‚ I use regular/full-fat coconut milk for this recipe.

      Reply
  2. Unknown

    November 7, 2018 at 9:59 am

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

    Reply
    • Kaitlin McGinn

      February 24, 2019 at 2:41 pm

      So great to hear! Thank you for sharing πŸ™‚

      Reply
  3. 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!5 stars

    Reply
    • 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 πŸ™‚ Thanks so much for coming back to leave such a sweet message & recipe rating. Very appreciated! Wishing you all a wonderful week! -Kaitlin

      Reply
  4. 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.

    Reply
    • 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 πŸ™‚ Wishing you a wonderful, cozy day!

      Reply
  5. Sarah

    January 11, 2021 at 12:50 am

    Hi,

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

    Thanks

    Reply
  6. 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?

    Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me β†’

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