Coconut Curry Vegetable Soup

Closeup view of a bowl of coconut curry soup with vegetables.

5 from 1 vote

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!

Course Soup

Cuisine American, Indian

Keyword coconut curry vegetable soup, curry soup

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 507kcal

Author Sue Ringsdorf

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

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.

Nutrition