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.)
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.
Ingredients for Vegetable Curry Soup
For this recipe you will simmer in a large pot:
- Fresh cauliflower
- 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.
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.
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.
For more inspiration, also browse all Indian-inspired recipes.
Coconut Curry Vegetable Soup
- 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
- Baby spinach (to stir in at the end)
- Fresh cilantro for serving
- 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.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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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.
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.
I purchased Balti Curry by accident to make this soup. Would it affect the flavor much?
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.
Do you make the vegetable broth or buy it already made? Thanks.
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!
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!)
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!
Great to hear you & your family enjoyed this one. I love your adaptions!
I've made this and its delicious, making it again tonight. Thanks for this!
So great to hear! Thank you for sharing.
What kind of coconut milk did you use for this recipe? Full-fat or light?
Kaitlin | The Garden Grazer
I use regular/full-fat coconut milk for this recipe.