Coconut Curry Vegetable Soup

Since joining the curry bandwagon, we’ve been enjoying all the things. Y’all know that spicy food is my jam, and I’ve been slowly converting my hubby to join me. While this soup isn’t overly spicy, it has many depths of flavors and textures, and it takes curry lovers like us on a whole new and exciting adventure. I hope you hop on the curry train!

This soup is so many things.

• Slightly spicy. The curry paste is what makes this soup somewhat spicy. You can add less of it if you prefer, but three tablespoons were perfect for us. Red pepper flakes are also optional (but SO good).
• Creamy. With a quick partial puree, I was able to transform a chunky soup into a smooth, creamy soup. As you can see, I left about half of the chunks to enjoy a smooth and chunky texture. But feel free to puree it completely.
• Healthy. Take a quick look at the nutritional content below. Lots of protein and fiber, and under 500 calories per bowl.
• Filling. Even without meat, this soup fills you up and leaves you feeling completely satisfied.

Ingredients needed for Coconut Curry Vegetable Soup:

• Staple Ingredients – Olive oil, kosher salt, and freshly ground black pepper. Add red pepper flakes for extra heat.
• Ginger and Garlic – I always use fresh ginger and garlic for maximum taste, BUT you could use powdered ginger and garlic powder in a pinch.
• Curry Paste – I use Thai Red Curry Paste. There are many versions, but choose what you can find.
• Coconut Milk – I prefer a full-fat version of coconut milk, but you could use a lighter version as well.
• Chicken Broth – Lower-sodium chicken broth, always.
• Tomatoes – I chose a can of fire-roasted diced tomatoes. But regular diced tomatoes work too.
• Lime Zest – Zest one whole medium lime for that extra zesty flavor.
• Sugar – You need some sugar to balance the spiciness.
• Chickpeas – My favorite canned bean EVER.
• Veggies – A combo of sweet potatoes and russet potatoes (or whatever you have), sliced mushrooms, and baby spinach.

How to make Coconut Curry Vegetable Soup:

1. Bake the curry base. In a medium stock pot, add olive oil over medium-high heat. Add the ginger and garlic, and to avoid burning, stir constantly for about a minute or so. You should be able to smell them almost immediately. Then add the remaining base ingredients – the bottled curry paste, a can of coconut milk, two cups of chicken broth (or more), the diced tomatoes, lime zest, kosher salt, and freshly ground black pepper. If you like it a bit spicier, add a pinch of red pepper flakes.
2. Add the tougher veggies. Bring mixture to a boil, and then add the strained chickpeas, the diced potatoes (both sweet and russet – or you could do all of just one of them), and bit more salt and pepper to taste. Cook until the potatoes are fork tender. This should take about 25 minutes, depending on how small you diced the potatoes.
3. Puree. Remove the pot from the stove briefly, just long enough to puree a portion of the soup. I used my immersion blender to puree for about 10 seconds, because I wanted to leave some chunks in tact. See the two pictures below. The first one is before I pureed, and the second one is after.
4. Add softer veggies. Place pot back on the stove and turn heat down. Add the chopped mushrooms and the baby spinach. Cook for about 5-6 more minutes to heat thoroughly. You’ll need to stir frequently, because pureed soup splatters easily!
5. Serve. Serve soup with a sprinkle of cilantro and some extra red pepper flakes, if desired.

Other delicious soup recipes on the blog:

• Split Pea Vegetable Soup – Another meatless soup, but packed with protein!
• Anti-Inflammatory Chicken Ginger Soup – Includes ginger and Turmeric to help relieve inflammation. Tastes great too!
• Creamy Potato Soup – Comfort food at its best.

Kitchen Tools used for this recipe: (Affiliate Links)

• Dutch Oven – The dutch oven shown in the pictures above.
• Global 7-inch Knife – My absolute favorite kitchen knife!
• KitchenAid Immersion Blender – Used to puree the soup.

Make this curry recipe next: Chicken Curry with Vegetables

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue