A Cozy, Easy Curry Soup
We have a confession: We’re the people in the fancy grocery store who rush over to the deli and soup counter and ask for sample after sample with zero shame. Not because we’re looking for a free meal, but because we’re looking for inspiration. This vegan curry soup recipe is the result of one of those tasting sprees! Desperate to not pay $10 for a few ounces of a soul-soothing coconut curry soup we tasted one rainy afternoon, we scurried home and tried making it ourselves. The result is this vegan curry soup recipe! Creamy and warming, it’s a great way to use up any veggies you have around the house, and it’s ready in about 60 minutes! Oh, and a LOT easier on the budget, too. We make a lot of soups, so if you need more cozy, healthy winter soup inspo, check out my vegetarian chili or 30 Best Soup Recipes!
Coconut Curry Soup Recipe Ingredients
Coconut milk. Go for the full-fat coconut milk! It’s the only way to get that silky, creamy coconut curry richness that curry soup just has to have.
Vegetable stock: if you’re not vegan or vegetarian, it’s fine to use chicken stock here.
Any fresh veggies you have: We like to use a combo of carrots, mushrooms, celery, and broccoli here, but don’t be afraid to use up any veggies you’ve got around the house. Kohlrabi? Cauliflower (like in our cauliflower curry) would be lovely, too.
Ground curry spices: Garam Masala and curry powder. We use these in every curry soup we make, like our delicious Coconut Curry Lentil Soup and creamy Coconut Curry Soup with Chicken, Chickpeas and Hearty Greens.
Fresh aromatics: Fresh ginger, onion, jalapeño, cilantro (fine to skip it if you hate cilantro) and garlic for warmth and so much bright, slightly spicy curry flavor!
How To Make Curry Soup
Build layers and layers of savory, curry flavor! Sauté onion, celery, carrots, and jalapeño, then add the ginger and garlic. After a minute or two, sprinkle in the curry powder and garam masala.
Make it soupy! Pour in the stock and coconut milk.
Add the vegetables! Fresh cilantro, mushrooms, eggplant, broccoli, bell pepper, zucchini, soy sauce and sugar. Simmer for about 20 minutes, or until the veggies are done.
Serve! Ladle into your favorite big soup bowls and feast!
Why We Love This Curry Soup
While we greatly respect and admire those of you who have chosen to go meatless (we really do!), we’ve always worried that we’re just not cut out for it. That is, until we met this creamy curry soup. It’s so rich and creamy—thanks to a silky coconut milk broth—and loaded with hearty, classic curry vegetables like broccoli, and eggplant, and fragrant spices like ginger and garam masala. Sop it all up with a warm piece of naan, and honestly, we’re pretty sure we could go vegan forever (or at least until we run out of curry soup). But the very best part? It’s done in under 60 minutes and yes, you’ve got the best leftovers to be excited about the next day (and maybe even the day after that). And yes, you can freeze curry soup leftovers, too! Frozen curry soup will be good for about 3 months.
Ingredient Spotlight: Classic Curry Soup Spices
Feel like your Indian-inspired dishes aren’t as good as they should be? There’s a good chance your spices are to blame. Spices have a shelf life: usually just about six months at the very most. To make the most out of your spice rack, stock your pantry with fresh spices that go beyond the basics. As for what to stock, both the garam masala and the curry powder in this vegan soup will add serious excitement to midweek meals. We reach for them all the time! Curry powder is a super star in our curried chicken salad and our Thanksgiving-ready curried pumpkin soup, and Garam Masala is the main event in our Tikka Masala soup recipe! Once you start cooking with these gorgeous spices, the sky’s the limit.
More Curry Soup Recipes To Try
The Best Curry Soup Recipe, Ever
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