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.)

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.

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!)

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.

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

Coconut Curry Vegetable Soup (Vegan!)
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
Nutrition Per Serving (Estimate)
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.
If you're enjoying this vegan Vegetable Coconut Curry Soup recipe, also check out:
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Mlmi says
Just what I had in mind for today’s lunch. Love the versatility!
Kaitlin says
Great to hear, and thank you!
Jay says
Absolutely delicious! I'm an extremely novice cook, just starting out but found this recipe super easy and super tasty! Can't wait to make it again 😋 thank you 😊
Kaitlin says
Hello, Jay! That's amazing. It's fun to hear you gave this a try and it was a success - well done! I hope you enjoy it next time too. Thanks for coming back to share your very kind and thoughtful feedback. It's very appreciated!
maya says
Very nice flavor, quick to put together!
Kaitlin says
So great to hear you enjoyed it, Maya. Thanks for sharing your kind feedback!
Suzanne says
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 says
Hi Suzanne! I haven't tried freezing this recipe, but I think it could work. Soups with milk or cream generally don't freeze great, but 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 soups 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 good care.
Julie Peterson says
I purchased Balti Curry by accident to make this soup. Would it affect the flavor much?
Kaitlin says
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.
Sandra says
Do you feel it wouldn't be as good without the peas? Trying to decide if I should wait to make it tomorrow when I can grab some.
Kaitlin says
Hi Sandra! Go ahead and 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, broccoli, etc. (Or just simply leave the peas out altogether and it should be tasty!)
Hilary says
I made this tonight with a few minor adjustments. I sautéed 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 says
Great to hear you & your family enjoyed this one. I love your adaptions!
Sue says
I've made this and its delicious, making it again tonight. Thanks for this!
Kaitlin says
Wonderful to hear! Thank you for sharing.