A Cozy, Easy Curry Soup Recipe
Friends, I am the person in the fancy grocery store who rushes to the soup counter for sample after sample with zero shame. I do it because I'm hungry, sure, but also because I'm always looking for inspiration. This curry soup recipe is the result of one of those tasting sprees! Desperate to not pay $10 for a few ounces of curry soup, I scurried home and tried making creamy curry soup myself.
Creamy and warming, it’s a great way to use up any veggies you have around the house. I 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!
Curry Soup Ingredients + Variations
- 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: I use a combo of carrots, mushrooms, celery, and broccoli in my recipe, but don’t be afraid to use up any veggies you’ve got around the house. Kohlrabi? Cauliflower (like in cauliflower curry) would be lovely, too.
- Curry spices: Garam Masala and curry powder. I use these in every curry soup we make, like curry lentil soup and my curry soup with chicken.
- Fresh aromatics: Fresh ginger, onion, jalapeño, cilantro and garlic for warmth and so much bright, slightly spicy curry flavor!
How To Make Curry Soup
- Build layers of savory, curry flavor! Sauté onion, celery, carrots, and jalapeño, then add the ginger and garlic. 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 I Love This 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, I'm pretty sure I could go vegan forever (or at least until I run out of curry soup). The very best part? It’s done in under 60 minutes and then you've got the best leftovers. And yes, you can freeze curry soup leftovers, too! Frozen curry soup will be good for about 3 months.
Ingredient Spotlight: Curry Soup Spices
Did you know that ground spices have a shelf life of about six months at the very most. 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. Curry powder is a super star in our curried chicken salad and our Thanksgiving-ready curried pumpkin soup, and garam masala (which is actually a spice blend) is the main event in my 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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