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.
That's it!
Ingredients for Vegetable Curry Soup
For this recipe you will need:
- 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
- Coconut milk: I use regular and unsweetened canned coconut milk.
- Curry powder: I really enjoy the warm flavors of a curry powder spice blend. It's not too spicy, and super flavorful and delicious.
- Peas: For convenience, I use frozen peas.
- Fresh baby spinach: This is optional, but great to include. Or you could stir in fresh kale instead.
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
Other additions could include: 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
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
Nutrition Per Serving (Estimate)
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Suzanne
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.
Kaitlin
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.
Julie Peterson
I purchased Balti Curry by accident to make this soup. Would it affect the flavor much?
Kaitlin McGinn
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.
Sarah
Do you make the vegetable broth or buy it already made? Thanks.
Kaitlin McGinn
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!
Sandra
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.
Kaitlin McGinn
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!)
Hilary
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!
Kaitlin McGinn
Great to hear you & your family enjoyed this one. I love your adaptions!
Unknown
I've made this and its delicious, making it again tonight. Thanks for this!
Kaitlin McGinn
So great to hear! Thank you for sharing.
Hannah
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.