Vegetable Curry Soup (30 Minute)
Quick and easy curry soup packed with veggies and a silky, golden broth! Just 30 minutes and 7 ingredients. (Vegan, gluten-free, oil-free)
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 medium bowls
- 1 small head cauliflower (about 3 cups florets)
- 1 large carrot
- 2 medium potatoes (about 2 cups cubed)
- 3 cups vegetable broth
- 14 oz. can coconut milk (I use regular, unsweetened)
- 1 Tbsp. + 1 tsp. curry powder
- 1 1/2 cups peas (I use frozen)
- Salt to taste
- Optional: spinach
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.
Stir in frozen peas (and spinach if using) and let heat for 2 minutes.
Salt to taste. Garnish with fresh chopped cilantro if desired.
Great served with rice or warm naan/pita bread for dipping!
Variations: spinach/kale. broccoli, snow peas, water chestnuts, etc.
Calories: 397kcal | Carbohydrates: 39g | Protein: 11g | Fat: 24g | Saturated Fat: 21g | Potassium: 1369mg | Fiber: 12g | Sugar: 11g | Vitamin A: 3375IU | Vitamin C: 107.3mg | Calcium: 116mg | Iron: 7.6mg