Hearty Vegetable Coconut Curry Soup with aromatic curry coconut milk broth. This easy vegan, whole30 and paleo-friendly soup recipe comes together in just over 30 minutes. Make it using your favorite vegetables and/or add in some animal protein to change it up over and over!

Two bowls of coconut curry soup.

If I were a soup, I’d like to believe I’d be this one.

Packed with a variety of fresh vegetables and a warmly spiced creamy coconut milk broth to really please the belly and soul, this is one of my favorite soups to put on repeat!

Because my love for Thai curry knows no bounds, I absolutely make this easy soup recipe any time of the year. 

Sometimes, I’ll even serve it up with rice as though it is an actual curry.

With some simple fresh ingredients, we’re left with a feel-good meal that is both light and satisfying.

The next time you’re craving a bowl of soup on a cold day, make a big pot of this Thai-inspired goodness.

The Inspiration for This Recipe:

This vegan coconut curry soup recipe was inspired by the prepared soup bar at Whole Foods. I had been eating their coconut vegetable soup for years, and decided I just had to re-create it at home.

I changed it up a hair, but I am pretty satisfied with the result! If you’re one of those individuals who loves curry so much you could just drink it (like me), this soup is for you!

Thai Curry Vegetable Soup - vegetable loaded soup with coconut milk broth and curry seasoning - paleo, vegetarian, vegan, whole30 and delicious

Let’s discuss the healthy ingredients for this delicious Thai coconut curry soup recipe. You should be able to find all of them at your local grocery store.

Ingredients for Vegetable Coconut Curry Coup:

Coconut Oil or Avocado Oil: Used to sauté the veggies, we need a quality cooking oil. I like using either coconut oil, olive oil, or avocado oil.

Vegetables: Bell peppers, carrots, garlic, ginger, cauliflower, yellow onion and green onion. This combination of veggies makes a fresh and hearty soup!

Full-Fat Canned Coconut Milk: The key ingredient to providing that rich coconut curry flavor. I recommend sticking with full-fat canned coconut milk rather than using light coconut milk for the best flavor. Coconut cream works great too.

Vegetable Broth: The soup base here is vegetable broth. Chicken broth or chicken stock work too if you aren’t vegetarian. 

Curry Powder, Red Pepper Flakes, Sea Salt: Curry powder is the key ingredient here for creating that curry flavor. I recommend buying a quality curry powder for the best results. Make homemade curry powder by preparing Perry’s Plate’s Homemade Curry Powder recipe.

Pure Maple Syrup: A hint of sweetness rounds out the flavors to really please the palate. You can also use brown sugar here.

Lime Juice: Fresh lime juice adds a slight acidity which counterbalances the creamy, sweet flavors.

Recipe Customizations:

  • Add chicken, shrimp, or a can of garbanzo beans for protein.
  • Use different veggies. Sweet potatoes, green beans, bok choy, fennel, fresh spinach, and bell peppers are all great options.
  • Serve it over rice noodles or add thin rice noodles in.
  • If you aren’t vegetarian, add 1 to 2 teaspoons of fish sauce.
  • You can use Thai red curry paste, green curry paste, or yellow curry paste instead of yellow curry powder.
  • Omit the pure maple syrup for Whole30 or paleo.
  • For mild soup, omit the red pepper flakes. For spicy soup, add 1 to 3 Thai chilis or cayenne pepper to taste.
  • Serve with rice, quinoa, or potatoes for a more substantial meal.
  • Add more coconut milk and less broth for a creamier soup.
  • Mix in 1 to 2 teaspoons of fresh turmeric or fresh ginger for a detox element.
  • Add in fresh herbs like fresh Thai basil. 
  • Make Thai Chicken Coconut Curry Soup by chopping 1 large chicken breast or two smaller chicken breasts and adding them in just before adding the broth and coconut milk.

​Now that we’ve covered the basic ingredient list, let’s make this Thai coconut curry soup!

How to Make Coconut Curry Soup:

Heat the coconut oil in a large pot (I use my Dutch Oven) over medium-high heat. Add the yellow onion and sauté, stirring occasionally, until translucent, about 5 to 8 minutes.

Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cook, stirring occasionally, until very fragrant, about 3 to 5 minutes. If the veggies get too brown at any point, reduce to medium heat.

Add the peppers and carrots. Cover and cook, stirring occasionally, until the fresh veggies have softened but are still slightly al dente, about 5 to 8 minutes.

Pour in the full-fat coconut milk, vegetable broth, lime juice, and pure maple syrup (if adding). Cover and heat to a gentle boil, then immediately reduce the heat to a simmer. Continue cooking, covered, until vegetables have reached desired done-ness, about 5 to 10 minutes.

Taste the soup for flavor. Add more sea salt, lime juice, and/or red pepper flakes to taste. Serve with fresh green onions.

For maximum flavor, I recommend making this soup ahead of time and letting it sit overnight to allow the flavors to infuse. The longer you wait, the more flavorful the soup will be!

Two bowls of vegetable curry soup with a blue napkin and spoons to the side.

The best part about this quick and easy healthy comfort food is it is reminiscent of curry from your favorite Thai restaurant. 

Making vegetable soups like this are a great way of getting in plenty of fresh produce on a regular basis. 

Thinking you could put this easy Thai soup recipe on repeat? Also check out my 30-Minute Thai Curry Noodles and my Green Curry Thai Noodle Soup!

More Healthy Soup Recipes:

Enjoy this delicious vegetable coconut curry soup during the winter months!

Two bowls of coconut curry soup.

Coconut Curry Soup

4.29 from 77 votes
Coconut curry soup packed with vegetables is a flavorful vegan meal for those who love Thai curry. Mix it up with your favorite vegetables to customize it to your heart's delight. Feel free to add a can of beans or animal protein to make the soup more substantial.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 to 4 servings


  • 2 Tbsp coconut oil or avocado oil
  • ½ medium yellow onion finely chopped
  • 6 sweet baby peppers cored and chopped*
  • 2 large carrots peeled and chopped
  • 3 cloves garlic minced
  • 1 Tbsp fresh ginger peeled and grated
  • ½ medium head cauliflower chopped into florets
  • 2 Tbsp yellow curry powder
  • 1 tsp sea salt to taste
  • ½ tsp red pepper flakes optional
  • 1 (14-ounce) can full-fat coconut milk
  • 3 cups vegetable broth see note**
  • 2 Tbsp lime juice
  • 2 tsp pure maple syrup see note***
  • 1 bunch green onion chopped (for serving)


  • Heat the coconut oil in a large stock pot (I use my Dutch Oven) over medium-high heat. Add the yellow onion and sauté, stirring occasionally, until translucent, about 8 minutes. Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cook, stirring occasionally, until very fragrant, about 5 minutes. Add the peppers and carrots, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still slightly al dente, about 5 to 8 minutes.
  • Pour in the coconut milk, vegetable broth, lime juice, and pure maple syrup. Cover and heat to a gentle boil, then immediately reduce the heat to a simmer. Continue cooking, covered, until vegetables have reached desired done-ness, about 5 to 10 minutes.
  • Taste the soup for flavor. Add more sea salt, lime juice, and/or red pepper flakes to taste. Serve with fresh green onion.



*Replace the mini sweet peppers with one bell pepper (color of choice).
**You can also use chicken broth
***Omit pure maple syrup to make this Whole30-compliant


Serving: 1serving · Calories: 419kcal · Carbohydrates: 18g · Protein: 7g · Fat: 33g · Fiber: 5g · Sugar: 12g
Author: Julia
Course: Soups, Stews, & Chilies
Cuisine: American
Keyword: coconut curry soup, curry, gluten free dinner recipes, healthy soup recipes, keto, low-carb, paleo, Thai, vegan, vegan soup recipe, vegetable coconut curry soup recipe, vegetarian, vegetarian soup recipe
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

Thai Vegetable Coconut Curry Soup - paleo and vegan with a whole30 option. An easy, healthy soup recipe to give your immune system a jolt!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. Whoa, your weather sounds crazzzzy right now! We get suuuper cold temps and snow, but none of those other things! I’m planning on just hibernating all weekend and digging into a bowl of soup 🙂

  2. I happen to have all the ingredients on hand except for the green onion, which I will pick up at the Farmers Market later on today.
    Thanks for the recipe… sounds wonderful!!

  3. With weather like that you need a soup like this! SO delicious and flavorful – will be giving this a try:)

  4. I love a good, hot bowl of soup during crazy winter weather! This sounds amazing, and an awesome change up from our usual veggie soup!

  5. You don’t often find food that is BURSTING with color in the winter, but this is just dang gorgeous and making me so happy right now.

  6. I am looking to get as close as possible to the Whole Foods recipe. My toddler twins love (I.e. only eat vegetables in) this soup, meaning I have almost daily trips to Whole Foods. What would you do to get closer to the soup bar version? Thanks for this – we will try it this week.

    1. Hi Allison, I think I would cook a small yukon potato and puree it with coconut milk to make the broth thicker…or even make a roux using flour and butter to thicken the broth to give it a more chowder-like consistency. Hope you enjoy!! xo

  7. Delicious!!! Thanks so much for creating this recipe! I used a couple of your add-in suggestions (jasmine rice and a small amount of cooked chicken) and served it with warm Naan bread. Was also a little cautious with the red pepper flakes, as we don’t like it too hot. It was wonderful! Restaurant quality.

    1. I’m so happy to hear you like it, Mimi! I haven’t tried it with chicken yet but definitely need to do so asap. Thank you for the feedback! 😀 xo

  8. This looks delicious and I can’t wait to try it! I’m wondering if it could be made in the crockpot for even less of a hassle, has anyone tried this?

    1. I haven’t yet, but I bet it can be done! I’d say cook on low for 3 hours and check on it to see if the veggies are cooked through. Hope you enjoy! xo

  9. Hello!! I made thsi recipe and it’s delicious! but I have a question about the amount of coconut milk, 1 14-ounce it’s a can? I’m from Spain and I can’t find this measurement!

    Thanks a lot,

    1. Hi Rebeca,

      14 ounces is a little less than 2 cups, so you’re looking for approximately 2 cups of full-fat coconut milk. I’m not sure what the canned coconut milk scene is like in Spain, but I’m hoping you’re able to find some! Let me know if you have any other questions! xo

  10. Sweet baby Jesus, thank you for this recipe! I totally stumbled across the WF coconut veggie soup this morning….left my bfast at home and I needed something stat. I’m sick with a cold and this stuff hit the spot….hence what led me to googling the recipe for this. Your recipe sounds perfect & amazing! I will be trying yours out very soon!

    1. I’m so happy to hear it, Jessica! I love that soup from WF! I hope you like this recipe as much as their soup 😉 Enjoy!!

  11. This recipe is at the top of my list of favorite soups. My family finished up the whole pot. Thanks

  12. I have been searching for the whole foods coconut vegetable soup recipe and this is as close as I have been able to find! You said that you’ve changed this one up a bit- do you have the original!?! I miss it so much!!! Thank you in advance.

    1. Hi Julie!

      I don’t have their original recipe, unfortunately 🙁 Hope you give this one a shot! xo

  13. This is very delicious and so easy to prepare. I can always add leftovers. Now it’s a staple of mine.

  14. This soup was flavorful, filling, delicious and really easy to make! I served with jasmine rice,, cilantro for topping, and grilled ciabatta bread and my household loved it.

    The only change I made was subbing 1/4 teaspoon ground ginger for the fresh ginger (I looked up the ratio online) since I forgot to pick it up. This recipe is definitely going into the dinner rotation.

  15. I’m going to make you and drink you now. Thank you for your inspiration to use more curry.

  16. This soup is really good. Next time I will double it. I did add 3 extra things at the very end (zucchini, rinsed can of chickpeas, and cilantro)

  17. Made this as per original recipe in the slow cooker and added potato too, it was delicious and the fussy kids even liked it! Beautiful, clean recipe thanks!!!

    1. Aww I love hearing that! I haven’t tried making it in the slow cooker yet but now I must! Thanks for sharing your experience! xo

    1. Hi Sandra, could the bitter aftertaste be from the lime juice? Or perhaps the ginger? If you’re able to pinpoint which ingredient you’re tasting I would say maybe just omit it and don’t make any other changes. Hope that helps! xo