Yes, Soup for YOU!
In case you haven’t noticed, we really, really like soup. Not only are soups super-simple to whip together to have a fresh and flavorful meal on the table in under 30 minutes, but they’re also a great way to use up veggies that have perhaps been in your fridge a bit too long, or really just a smart way to maximize your veggie intake, period. One of our favorites on the soup spectrum? This creamy, easy vegetable curry soup recipe.
The Best Vegetable Curry Soup (Did We Mention It’s a Vegan Recipe, Too?)
We have a confession to make. We’re totally the people in the fancy grocery store who rush over to the deli and soup counter and ask for sample after sample with absolutely zero shame. It’s not because we’re looking for a free meal, but because we’re looking for inspiration. This vegan curry soup is one such result of the hard, hard work that goes into tasting all those grocery store samples. Desperate to not have to pay $10 a pint for a soul-soothing coconut curry soup we tasted one recent rainy afternoon, we scurried home and tried our hand at making it ourselves. This resulting vegan curry soup is wintry, warming, and oh-so-simple to make.
Introducing Your New Favorite Meatless Main
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 rich and creamy—thanks to a silky coconut milk broth—and loaded with hearty vegetables like carrots, broccoli, mushrooms, 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 leftovers of this easy coconut curry). But the very best part about this easy dinner? It’s done in 30 minutes and yes, you’ve got leftovers to be excited about the next day (and maybe even the day after that).
Spice Up Your Life
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 of just about six months (although it varies somewhat). To make the most out of your spice rack, stock your pantry with fresh spices that go beyond the basics. We often purchase spices from our grocery store bulk section—that way we can buy enough to get us through a few months of cooking, but not so much that it will go stale before we can finish it. As for what to stock, both the garam masala and the curry powder in this vegan soup will add serious excitement to midweek meals.
Ingredients to Make the Creamiest, Dreamiest Vegan Coconut Curry Soup:
For this simple curry soup, you’ll need:
- Coconut milk. Go for the full-fat.
- A heap of fresh veggies! We love carrots, mushrooms, celery, and broccoli here, but don’t be afraid to use up any veggies you’ve got around the house. Kohlrabi? Why not!
- Garam Masala and curry powder. See note above about freshness.
Tools You’ll Need to Make Our Super-Simple Coconut Curry Soup:
- Heavy-bottomed soup pot. We love our Dutch oven for all-things soup, but any large pot will do.
- Some sort of sauté paddle or wooden spatula, for stirring the veggies and spices as they cook.
- Ladle.
Want More Vegan Soup Recipes?
We got you. Here are a few more vegan faves the whole family will love:
- Slow-Cooker Butternut Squash Soup. It cooks in your Crockpot and makes use of your recently purchased curry powder. We call that a double win.
- You’ll have nothing but love for this Lentil Soup with Quinoa and Mushrooms.
- Vegetarian Chili. Yes, it exists. Also, it’s delicious.
The Best Vegan Soup, Ever.
Our easy vegan soup recipe is one for the books. Show us how yours turned out and tag us @themodernproper and #themodernproper.
