Coconut Curry Vegetable Soup combines all the GOOD things – a coconut curry base with chickpeas, diced sweet potatoes, mushrooms and baby spinach. This soup is comforting, with interesting flavors, and is super healthy too!
Soup Season at our home looks like a constant rotations of flavors and textures. We love a spicy Turkey Taco Soup, some delicious Chicken Tortilla Soup, or this healthy Detox Lentil Soup any given night of the week!
Coconut Curry Soup
Since joining the curry bandwagon, we’ve been enjoying all the things. Ya’ll 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 was perfect for us. Red pepper flakes are also optional (but SO good).
- Creamy. By a quick partial puree, I was able to transform a chunky soup into a smooth, creamy soup. I left about half of the chunks, as you can see, to enjoy both 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 works 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:
- 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.
- 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.
- 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.
- 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!
- Serve. Serve soup with a sprinkle of cilantro and some extra red pepper flakes, if desired.
Coconut Curry Vegetable Soup
- 1 Tablespoon olive oil
- 2 Tablespoons ginger – minced
- 3 cloves garlic – minced
- 3 oz. Thai red curry paste
- 13.5 oz. full-fat coconut milk – 1 can
- 2-3 cups lower sodium chicken broth
- 15 oz. fire-roasted diced tomatoes
- 1 Tablespoon lime zest
- 2 Tablespoons sugar
- kosher salt and freshly ground black pepper – to taste
- 15 oz. chickpeas
- 1 large sweet potato – peeled and diced
- 1 medium russet potato – peeled and diced
- 8 oz. sliced mushrooms
- 3 cups baby spinach
- pinch of red pepper flakes – to taste
- In a medium stock pot, heat olive oil over medium-high heat. Add the ginger and garlic and stir constantly for one minute. Then add the curry paste, coconut milk, chicken broth, diced tomatoes, lize zest, sugar, kosher salt, and freshly ground black pepper. If desired, add red pepper flakes for some added heat.
- Stir and bring mixture to a boil. Then add the strained chickpeas, diced sweet potatoes, and russet potatoes (and a bit more salt and pepper). Cook until potatoes are fork tender, about 25 minutes (if potatoes are diced small).
- Remove pot from heat momentarily. Take an immersion blender (or use a regular blender) and blend soup for about 10 seconds, or until about half of the soup is pureed. I like to keep some chunks in tact, but this is your choice.
- Move pot back to heat, and add the mushrooms and spinach. Reduce heat to medium and cook for about 5-6 minutes, stirring constantly (because pureed soup splatters!).
- Serve soup with a sprinkle of cilantro and some extra red pepper flakes, if desired.