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!
Servings5 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)
Calories: 285 kcal | Carbohydrates: 27 g | Protein: 7 g | Fat: 19 g | Saturated Fat: 16 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 1 g | Potassium: 765 mg | Fiber: 8 g | Sugar: 10 g | Vitamin A: 5289 IU | Vitamin C: 54 mg | Calcium: 67 mg | Iron: 3 mg