Coconut Curry Vegetable Soup
Coconut Curry Vegetable Soup combines a spicy curry base with rich coconut milk, offering a comforting balance of heat and sweetness. This healthy soup also features a vibrant mix of fresh vegetables for added texture and nutrients!
Coconut Curry 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!
Try some of our other curry recipes next. We love this Thai Meatball Soup, Curry Fish Stew, and Curry Beef Stew Recipe!
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 or use green or yellow curry for even less heat. Red pepper flakes are also optional (but SO good).
- Creamy. With a quick puree in the blender, I was able to transform a chunky soup into a smooth, creamy base. Feel free to do a partial blend if you like more texture.
- Healthy. Take a quick look at the nutritional content below. Lots of protein and fiber, and just 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.
- Potatoes – The yellow potatoes thicken the soup base and help to create a thick creamy texture.
- Curry Paste – I use Thai Red Curry Paste. You could use green or yellow curry paste for less heat.
- Coconut Milk – I prefer a full-fat version of coconut milk, but you could use a lighter version as well.
- Broth – Lower-sodium vegetable or chicken broth.
- Tomatoes – We used a can of fire-roasted diced tomatoes.
- Lime Zest – Zest one whole medium lime for that extra zesty flavor.
- Sugar – You need a touch of sugar to balance the spiciness.
- Turmeric – Turmeric is a bright yellow-orange spice known for its earthy flavor, vibrant color, and health benefits due to its active compound, curcumin.
- Veggies – Use any combination of fresh vegetables to top the creamy curry base. We used fresh mushrooms, bell peppers, spinach, and zucchini.
How to make Coconut Curry Vegetable Soup:
Step 1
Prep veggies for base. Peel the yellow potatoes and dice fairly small (for quicker cooking). Then dice the onion and mince the garlic and ginger.
Step 2
Make the curry base. In a medium stock pot, add olive oil over medium heat. Add the onions, ginger, and garlic, and cook until onions are softened. Stir often to make sure the garlic doesn’t burn.
Then add the bottled curry paste, the broth, diced tomatoes, lime zest, turmeric, granulated sugar, kosher salt, and freshly ground black pepper. Bring to a rolling boil and add diced potatoes. Cook until potatoes are fork tender, stirring occasionally.
NOTE: We also like adding a pinch of red pepper flakes to the base for even more kick. That’s up to your taste buds though!
Step 3
Puree. Carefully transfer the soup into a large blender. Add the coconut milk and let mixture cool slightly. Blend until creamy.
For extra creaminess, add an extra can of coconut milk.
Step 4
Cook veggies. Meanwhile, cook the fresh vegetables. Heat a cast iron skillet over medium-high heat. Add olive oil and then the tougher veggies – mushrooms and bell peppers. Cool for 5-6 minutes or until softened. Then add the spinach and zucchini and cook for just a minute or two more, stirring frequently. Add salt and pepper to taste.
Step 5
Serve. To serve, ladle soup base into serving bowls. Add spoonfuls of sautéed veggies to the tops, along with some extra black pepper, red pepper flakes, and diced green onions.
STORAGE: Store leftover soup in an airtight container in your refrigerator for 3-4 days. Keep the curry soup base separate from any leftover veggies. You could also wait to sauté veggies for each meal.
What to serve with coconut curry soup:
- RICE – Add some rice on the side or a spoonful in the soup. Delicious!
- BREAD – We like fresh Cast Iron Naan with curry recipes. You could also try Sourdough Focaccia or Sourdough Sandwich Bread!
- ADD EXTRA PROTEIN – If you’re serving big eaters, try adding some shredded chicken or chickpeas to the soup for extra protein.
- PAIR WITH A SALAD – We love soup and salad meals. Add a simple green salad with our Honey Balsamic Vinaigrette or Spinach Salad Dressing.
Recipe FAQs:
Simply use vegetable broth instead of chicken broth to make this dish vegan.
The spice level depends on your preference; start with a small amount of curry paste and adjust to taste. You can also use regular diced tomatoes instead of fire-roasted and skip the red pepper flakes.
Yes, you can add tofu, chickpeas, lentils, or shredded cooked chicken for extra protein.
Yes, store the base soup in the refrigerator for 3-4 days and reheat to serve. I recommend waiting until serving to sauté the fresh vegetables for the soup.
Other Delicious Soup Recipes:
It’s no secret that I’m a SOUP gal! If the temperatures are under 80 degrees, I’m making a big pot of cozy soup.
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!
- Vitamix Blender – You’ll use this to blend the soup base.
xoxo ~Sue
Coconut Curry Vegetable Soup
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons ginger – minced
- 3 cloves garlic – minced
- 1 ½ pounds yellow potatoes – peeled and diced
- 4 oz. Thai curry paste – red, green, or yellow
- 15 oz. fire-roasted diced tomatoes
- 2 ½ cups lower-sodium broth – vegetable or chicken
- 1 teaspoon turmeric
- 2 teaspoons lime zest
- 1 Tablespoon sugar
- 13 oz. full-fat coconut milk – one can
- kosher salt and freshly ground black pepper – to taste
Toppings: (use anything you like)
- 1-2 Tablespoons olive oil
- 16 oz. sliced mushrooms
- 1 medium red bell pepper (any combo of colors) – sliced
- 3 cups baby spinach
- 1 medium zucchini – chopped
- pinch of red pepper flakes – to taste
- extra black pepper and diced green onions – to serve
Instructions
- Prep veggies for base. Peel the yellow potatoes and dice fairly small (for quicker cooking). Then dice the onion and mince the garlic and ginger.
- Make the curry base. In a medium stock pot, add olive oil over medium heat. Add the onions, ginger, and garlic, and cook until onions are softened. Stir often to make sure the garlic doesn't burn.Then add the bottled curry paste, the broth, diced tomatoes, lime zest, turmeric, granulated sugar, kosher salt, and freshly ground black pepper. Bring to a rolling boil and add diced potatoes. Cook until potatoes are fork tender, stirring occasionally.We also like adding a pinch of red pepper flakes to the base for even more kick.
- Puree. Carefully transfer the soup into a large blender. Add the coconut milk and let mixture cool slightly. Blend until creamy.For extra creaminess, add an extra can of coconut milk.
- Cook veggies. Meanwhile, cook the fresh vegetables. Heat a cast iron skillet over medium-high heat. Add olive oil and then the tougher veggies – mushrooms and bell peppers. Cool for 5-6 minutes or until softened. Then add the spinach and zucchini and cook for just a minute or two more, stirring frequently. Add salt and pepper to taste.
- Serve. To serve, ladle soup base into serving bowls. Add spoonfuls of sautéed veggies to the tops, along with some extra black pepper, red pepper flakes, and diced green onions.
Notes
- RICE – Add some rice on the side or a spoonful in the soup. Delicious!
- BREAD – We like fresh Cast Iron Naan with curry recipes. You could also try Sourdough Focaccia or Sourdough Sandwich Bread!
- ADD EXTRA PROTEIN – If you’re serving big eaters, try adding some shredded chicken or chickpeas to the soup for extra protein.
- PAIR WITH A SALAD – We love soup and salad meals. Add a simple green salad with our Honey Balsamic Vinaigrette or Spinach Salad Dressing.
This is a must try! Oh boy, do I love this recipe!
Thank you!