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Simple Recipes for Every Day

Vegetable Curry Soup

a bowl of vegetable curry soup made with onion, celery, carrots, mushrooms, eggplant, broccoli, bell pepper and zucchini
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 3 ribs celery, diced
  • 2 medium carrots, peeled and diced
  • 1 jalapeño, seeded and minced
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, minced
  • 2 tablespoons yellow curry powder
  • 1 tablespoon Garam Masala
  • 4 cups vegetable stock
  • 2 (13.5-ounce) cans full-fat coconut milk
  • 1 teaspoon sea salt, plus more to taste
  • 2 tablespoons roughly chopped fresh cilantro, plus more for garnish
  • 8 ounces cremini mushrooms, trimmed and quartered
  • 1 small eggplant, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 red bell pepper, seeded and diced
  • 1 small zucchini, diced
  • 2 tablespoons coconut aminos or soy sauce
  • 2 teaspoons sugar, optional

Method

  1. Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion, celery, carrots, and jalapeño and cook until tender, about 8 minutes. Add the ginger and garlic and cook until fragrant, 1 minute more. Stir in the curry and garam masala until fragrant.
  2. Stir in the vegetable stock, coconut milk, and salt until fully incorporated. Add the cilantro, mushrooms, eggplant, broccoli, bell pepper, zucchini, coconut aminos and sugar and simmer, until the vegetables are tender, 25 minutes. Adjust the salt to taste.
  3. Garnish with cilantro if using and serve warm.