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    Home » Recipes » Soup

    Coconut Curry Vegetable Soup

    Oct 8, 2017 by Kaitlin

    A warmly satisfying vegan Coconut Curry Vegetable Soup with a silky, golden broth. Easy to prepare, flavorful, and also just 7 simple ingredients! (Gluten-free, oil-free.)

    Vegan coconut curry vegetable soup in a white bowl

    This simple 7-ingredient soup only takes about 40 minutes from start to finish.

    It quickly develops a silky, golden broth that is rich with flavor and packed with veggies.

    I enjoy the challenge of making a recipe as easy as possible without skimping on flavor. For this soup you simply:

    • Chop a few veggies.
    • Add everything together in a pot.
    • Then let it simmer to golden perfection.

    That's it!

    Dry curry powder in a small white bowl with bamboo spoon

    Ingredients for Vegetable Curry Soup

    For this recipe you will simmer in a large pot:

    • Fresh cauliflower
    • Carrot
    • Gold potato: I like the buttery taste and texture of Yukon gold potatoes, but you can substitute with white potatoes or russet potatoes if desired.
    • Vegetable broth: Be sure to use low sodium if needed.
    • Coconut milk: I use regular and unsweetened canned coconut milk.
    • Curry powder: This is a flavorful mixture of warm spices. It often includes things like ground turmeric, cumin, coriander, black pepper, ginger, etc. Curry powder can range in spiciness depending on how much cayenne pepper (or other chili peppers) are included. Most often I use the "Simply Organic" brand which is mild to moderate heat.
    • Sweet peas: For convenience, I use frozen peas. There's no need to defrost them before adding to the pot.
    • Fresh baby spinach: This is optional, but great to include. Or you could stir in fresh kale instead.
    Coconut curry soup in a bowl with vegetables

    Serving

    Rice: Feel free to serve this soup with a spoonful of cooked brown rice.

    Bread: Warm pita or naan bread is great because it is delicious dipped in the flavorful, silky broth.

    Fresh herbs: We also enjoy topping our bowl with a tablespoon of fresh cilantro before serving.

    Protein: Add chickpeas (or other white bean of choice) or tofu for extra protein and fiber if you'd like.

    Citrus: Add a squeeze of fresh lemon juice or lime juice if desired.

    Customizing

    Change up this recipe how you see fit!

    Other additions: Broccoli, snow peas, water chestnuts, onion, garlic, ginger, green beans, zucchini, sweet potato, bell pepper, mushrooms, etc.

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

    For more inspiration, also browse all Indian-inspired recipes.

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

    Coconut Curry Vegetable Soup

    A warmly satisfying curry soup with a silky, golden broth. Very easy to prepare and so nourishing!
    4.86 from 7 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Soup
    Cuisine: Gluten-Free, Indian-Inspired, 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 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

    Serving: Great served with cooked brown rice or warm naan/pita bread for dipping into the broth.
    Other additions: Try kale, broccoli, snow peas, water chestnuts, onion, garlic, ginger, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Coconut Curry Vegetable Soup
    Amount per Serving
    Calories
    401
    % Daily Value*
    Fat
     
    25
    g
    38
    %
    Saturated Fat
     
    21
    g
    131
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    1310
    mg
    37
    %
    Carbohydrates
     
    42
    g
    14
    %
    Fiber
     
    11
    g
    46
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    5908
    IU
    118
    %
    Vitamin C
     
    113
    mg
    137
    %
    Calcium
     
    91
    mg
    9
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Vegetable Coconut Curry Soup recipe, also check out:

    • Vegetable Barley Soup
    • Coconut Curry Lentil Soup
    • Curried Orange Rice Salad
    • Vegan Butter Chickpeas

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup + Chili Recipes

    • Mushroom Chili
    • Vegan Broccoli Potato Soup
    • Lentil Cabbage Soup
    • Vegan Coconut Curry Lentil Soup

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Suzanne

      October 29, 2021 at 12:35 pm

      Does this soup freeze well? I like to make batches of soups and dinners so that the family can eat nutritiously throughout the winter when I am away.

      Reply
      • Kaitlin

        October 29, 2021 at 1:01 pm

        Hi Suzanne! I haven't tried freezing this recipe, but I think it could be doable. Soups with milk or cream generally don't freeze great, but dairy-free coconut milk tends to do better. Be sure to let it cool completely before freezing. The texture may change a little upon reheating, but I'm guessing it would still be okay. Bean, lentil, and vegetable soup/chili typically freeze great if you'd like to browse through all my Soup Recipes for more ideas. Hope you can find some the family enjoys! Take care.

        Reply
    2. 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
      • Kaitlin McGinn

        January 27, 2021 at 12:19 pm

        Hi Julie! 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.

        Reply
    3. Sarah

      January 11, 2021 at 12:50 am

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

      Reply
      • Kaitlin McGinn

        January 27, 2021 at 12:12 pm

        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!

        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!)

        Reply
    5. Hilary

      January 16, 2020 at 8:38 pm

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        January 21, 2020 at 10:25 am

        Great to hear you & your family enjoyed this one. I love your adaptions!

        Reply
    6. Unknown

      November 07, 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.

        Reply
    7. Hannah

      December 05, 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 05, 2017 at 8:21 pm

        I use regular/full-fat coconut milk for this recipe.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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