A warmly satisfying Coconut Curry Vegetable Soup with a silky, golden broth. It's nourishing, easy to prepare, and so flavorful. Great served with cooked rice or naan bread! (Vegan, gluten-free, oil-free.)

Overhead view of vegan coconut curry vegetable soup in a white bowl garnished with fresh cilantro

This easy Coconut Curry Vegetable Soup is warmly comforting and best of all... simple to prepare!

The broth is golden sunshine yellow with beautiful accents of color from the carrots and greens. It's richly flavorful thanks to creamy coconut milk and earthy curry powder. Then we layer in vibrant aromatics like onion, garlic, and ginger for good measure.

It's a feel-good meal that you can serve with cooked rice, warm naan (or pita) bread, or garbanzo beans for extra protein.

Onion, garlic, ginger, carrots, peas, cauliflower, potato, and coconut milk ingredients laid out on a metal tray

Ingredients for Vegetable Curry Soup

For this recipe you'll simmer in a large pot on the stove:

Yellow onion: Or substitute sweet onion or white onion instead.
Carrot
Fresh garlic and ginger: These add lots of flavor and aromatics to the broth.
Cauliflower florets: You'll need 8 ounces florets which is about 3 cups or one small head 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. Sweet potato could also be a fun twist.
Sweet peas: For convenience, I use frozen peas. There's no need to defrost them before adding to the pot.
Vegetable broth: Be sure to use low sodium if needed.
Coconut milk: I use unsweetened, regular, full fat 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.
Fresh baby spinach: This is optional, but great to include. (Or you could stir in fresh kale instead!)

Overhead view of a ladle lifting up coconut curry vegetable soup from a large pot as it cooks

Customizing

Vegetables: Swap in other veggies like broccoli, snow peas, water chestnuts, green beans, zucchini, sweet potato, bell pepper, or mushrooms.

Beans: This soup is pretty light, so stir in chickpeas (or other white bean of choice) for extra plant-based protein and fiber if you'd like. Tofu could work as well.

White miso: I love stirring a miso slurry into my soups at the end of cooking time for rich umami flavor. Simply whisk together a tablespoon miso (give or take) with warm water until smooth. Then add it to the soup before serving.

Serving

Rice: I encourage you to serve this with a spoonful of cooked brown rice or white rice! It fills out the soup with nice heartiness and allows the rice to soak up that deliciously flavorful broth. (Rice noodles would be tasty too!)

Bread: Warm pita or naan bread is also a great pairing. It's so tasty dipped in the broth.

Fresh herbs: I also enjoy topping our bowl with a tablespoon of fresh cilantro before serving. Or try red pepper flakes for a little extra spice!

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

Close-up view of coconut curry vegetable soup in a white bowl with spoon

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

Coconut Curry Vegetable Soup (Vegan!)

A warmly satisfying curry soup with a silky, golden broth. Easy to prepare and so nourishing. Great served with cooked rice or naan bread!

4.91 from 10 votes

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Prep Time: 30

Cook Time: 20

Total Time: 50

Author: Kaitlin - The Garden Grazer

Course: Soup

Cuisine: Gluten-Free, Indian-Inspired, Oil-Free, Vegan

Servings: 5 medium bowls

Ingredients

1 small yellow onion
2 medium carrots
3-4 cloves garlic
2 tsp. ginger, freshly grated
3 cups vegetable broth
13.5 oz. can coconut milk (regular, unsweetened)
8 oz. cauliflower florets (about 3 cups)
6 oz. gold potato (1 medium)
1 1/2 cups sweet peas
1 1/3 Tbsp. curry powder (1 Tbsp. + 1 tsp.)
1-2 cups fresh baby spinach (optional)

For serving (optional):

Fresh cilantro, cooked rice, naan, pita bread

Instructions

Dice onion and carrots. Mince garlic and grate ginger, then set aside.
In a large pot, sauté onion and carrot for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Meanwhile, dice potato and cut cauliflower into small florets.
When onion is translucent, add garlic, ginger, and curry powder. Stir and sauté for 1 minute.
Then add the vegetable broth, coconut milk, cauliflower, potato, and peas.
Bring to a light boil. Then reduce heat, cover, and simmer for 15-20 minutes.
Stir in spinach (if using) during the last few minutes of cook time.
Salt and pepper to taste. Then garnish with chopped fresh cilantro, and serve with rice or naan/pita bread if desired.

Notes

Vegetables: Swap in whatever sounds good like kale, broccoli, snow peas, water chestnuts, etc.

Other additions: Stir in chickpeas (or other white beans) for extra heartiness and plant-based protein.

Recipe originally published October 2017. Updated January 2024.

Nutrition Per Serving (Estimate)

Nutrition Facts

Coconut Curry Vegetable Soup (Vegan!)

Amount per Serving

Calories

285

% Daily Value*

Fat

Saturated Fat

100

Polyunsaturated Fat

0.4

Monounsaturated Fat

Potassium

765

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

5289

106

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: 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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Coconut Curry Vegetable Soup (Vegan!)

Ingredients for Vegetable Curry Soup

Customizing

Serving