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Vegetable Curry Soup

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Calories: 382
Vegetable Curry Soup in a bowl with green onions and cilantro

We really, really like soup. Especially this creamy vegetable curry soup, which comes together in 30 minutes, and is vegan to boot.

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.

spices for curry soup green onions, cilantro, ginger and garlic
canned coconut milk, egg plant ginger, broth and cilantro

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.

a soup pot filled with Vegetable Curry Soup with a ladle

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).

Vegetable Curry Soup in a soup pot with bowls and naan
vegan Vegetable curry soup recipe with yellow curry powder

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. Here are some Indian-inspired spice staples you’ll use in this Indian curry soup:

  • Garam Masala
  • Yellow Curry Powder or Indian Curry Powder
  • Ground Ginger
  • Cumin
  • Tumeric
  • Cinnamon
  • Cayenne
easy coconut curry soup with vegetables

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:

Indian curry soup with naan and vegetables
Vegetable Curry Soup in a bowl with green onions and cilantro

Want More Vegan Soup Recipes?

We got you. Here are a few more vegan faves the whole family will love:

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.

Vegetable Curry Soup

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Calories: 382

Ingredients

  • 2 tbsp Olive oil
  • 1 Onion, diced
  • 1 Large carrot, peeled and diced
  • 2 Stalks celery,diced
  • 1 Jalapeño seeded and minced
  • 1 tsp Fresh ginger, grated
  • 2 Large garlic cloves
  • 2 tbsp Yellow indian curry powder
  • 1 tbsp Garam masala
  • 4 cups Vegetable stock
  • 1/2 tsp Salt
  • 2 12 oz cans coconut milk
  • 2 tbsp Cilantro, roughly chopped (extra for garnish)
  • 8 oz Mushrooms
  • 1 Small eggplant, cut into 1" pieces
  • 1 Small head broccoli, cut into small florets
  • 1 Red bell pepper, diced
  • 1 Small zucchini, diced

Method

  1. In a large heavy bottomed pot over medium heat add olive oil and heat for 1 minute. Add onions, celery, carrots and jalapeños and cook until vegetables are tender. Add garlic and ginger and cook for 2 more minutes. Add curry and garam masala and stir until fragrant.
  2. Add to the pot the vegetable stock and coconut milk and salt and stir until coconut milk in fully incorporated. Add remaining vegetables and herbs. Allow to simmer for 25 minutes. Adjust seasoning as needed. Serve warm with cilantro or green onions and flat bread.