Go Back
+ servings
Bowl of vegan coconut curry soup with carrot, potato, and cauliflower

Coconut Curry Vegetable Soup

A warmly satisfying curry soup with a silky, golden broth. Very easy to prepare and so nourishing!
AuthorKaitlin - The Garden Grazer
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
CourseSoup
CuisineGluten-Free, Indian-Inspired, Oil-Free, Vegan
Servings4 large bowls

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

Great served with cooked brown rice or warm naan/pita bread for dipping into the broth.
Other additions: kale, broccoli, snow peas, water chestnuts, onion, garlic, ginger, etc.

Nutrition Per Serving (Estimate)

Calories: 407 kcal | Carbohydrates: 43 g | Protein: 10 g | Fat: 25 g | Saturated Fat: 21 g | Potassium: 1336 mg | Fiber: 12 g | Sugar: 13 g | Vitamin A: 5923 IU | Vitamin C: 113 mg | Calcium: 99 mg | Iron: 5 mg