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    Vegetable Curry Soup

    December 5, 2024

    We really, really like creamy curry soups, especially this creamy vegetable curry soup recipe, which comes together in 30 minutes, and happens to be vegan too!

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    a bowl of vegetable curry soup made with onion, celery, carrots, mushrooms, eggplant, broccoli, bell pepper and zucchini
    Photography by Gayle McLeod

    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 our 30 Best Soup Recipes!

    ingredients for vegetable curry soup in bowls: onion, celery, carrots, mushrooms, eggplant, broccoli, bell pepper & zucchini

    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!

    onion, celery, carrots, and jalapeño being cooked in olive oil in a dutch oven
    spices added to a pot with cooked onion, carrot, celery and jalapeño

    How To Make Curry Soup

    1. 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.

    2. Make it soupy! Pour in the stock and coconut milk.

    3. 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.

    4. Serve! Ladle into your favorite big soup bowls and feast!

    all ingredients for vegetable curry soup cooking in a pot including broccoli, eggplant, zucchini and bell pepper
    all ingredients for vegetable curry soup cooking in a pot including broccoli, eggplant, zucchini and bell pepper

    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.

    a pot of vegetable curry soup made with onion, celery, carrots, mushrooms, eggplant, broccoli, bell pepper and zucchini
    a bowl of vegetable curry soup made with onion, celery, carrots, mushrooms, eggplant, broccoli, bell pepper and zucchini

    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.

    a bowl of vegetable curry soup made with onion, celery, carrots, mushrooms, eggplant, broccoli, bell pepper and zucchini

    More Curry Soup Recipes To Try

    The Best Curry Soup Recipe, Ever

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!

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    Vegetable Curry Soup

    Updated on December 5, 2024

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  40 min
    • Calories:  315
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    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.

      onion, celery, carrots, and jalapeño being cooked in olive oil in a dutch oven

    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.

      all ingredients for vegetable curry soup cooking in a pot including broccoli, eggplant, zucchini and bell pepper

    3. Garnish with cilantro if using and serve warm.

      a bowl of vegetable curry soup made with onion, celery, carrots, mushrooms, eggplant, broccoli, bell pepper and zucchini

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 315
    • Protein 4 g
    • Carbohydrates 20 g
    • Total Fat 25 g
    • Dietary Fiber 8 g
    • Cholesterol 0 mg
    • sodium 279 mg
    • Total Sugars 9 g

    Vegetable Curry Soup

    Questions & Reviews

    Join the discussion below.

    or
    • Mandy

      Is there any other vegetable you would suggest to swap out for eggplant? Wondering if a potato might work? Thank you so much!

      Yep, you can definitely put potato in this. Hope you enjoy!

    • Terry

      After the vegetables are cooked I thought of pulling all in the blender, only for a few seconds. Your thoughts please?

      You could if you like that texture better. Hope you enjoy!

    • Judy

      Could you freeze this soup?

      Sure!

    • Chris

      Should I peel the eggplant?

      No need!

    • Natalie

      what is garam masala

      Garam masala is a blend of ground spices originating from South Asia. It is common in Indian, Pakistani, Nepalese, and Bangladeshi cuisines.

    • Benge

      Definitely 5 Stars. Didn't change a thing. We're so full!

      Thanks Benge!!

    • Chris

      Lovely recipe but there’s no way the prep is only 15 mins unless you have your own sous chef lol…
      With that said, I’ll definitely make again using different veggie combos. Nice warming spices for the winter months.

      Glad you liked it! Sorry to hear prep took longer than anticipated!

    • Anna

      Amazing flavor…love the eggplant. Will make again!

      Thanks Anna, glad you loved it!

    • sazzad

      wow

    • sazzad

      I like this recipe.

      Thank you! So happy to hear it.