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Vegetable Coconut Curry Soup (vegan, paleo)

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!

Coconut Curry Soup with Vegetables - vegan, paleo, whole30, healthy soup recipe

 

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

Packed with a variety of veggies 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 can absolutely make this any time of the year. 

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

Or add chicken.

And change up the vegetables.

Maybe toss in some rice noodles.

Options are endless here, folks!

This 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

 

In keeping with the simple and healthy theme we’ve got going on, this soup requires just one pot and a little over 30 minutes of time from start to finish.

Because we’re keeping things ultra simple, I use yellow curry powder in the soup, but if you prefer using your own blend of spices rather than store-bought curry powder, you can do so, or make Perry’s Plate’s Homemade Curry Powder recipe.

You can also use yellow curry paste or green curry paste or red curry paste.

I do recommend using a quality store-bought curry powder to ensure you achieve authentic, delicious flavor.

How to Make Coconut Curry Soup:

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 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. Add the peppers and carrots. Cover and cook, 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 (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 onion.

Recipe Adaptations:

  • For Whole30, omit the pure maple syrup.
  • To keep this soup mild, simply omit the red pepper flakes. The baby peppers are sweet and mild, so no need to shy away. If you’re looking to ramp up the spice level, you can add more red pepper flakes, and/or 1 to 3 Thai chilies.
  • This soup can easily be adapted using any of your favorite seasonal vegetables. Try green beans, tomato, bok choy, fennel, lemongrass, 
  • Add potato, rice, quinoa, and/or garbanzo beans to make the soup more substantial.
  • For a well-rounded carnivorous meal, add 1 chopped chicken breast just before bringing the whole soup to a boil (the chicken should cook in 8 to 10 minutes).
  • Fresh turmeric is a great addition to bring a detox element to this soup. Add a small amount to start!
  • Add more coconut milk and less broth for a thicker, even creamier soup.

Coconut Curry Vegetable Soup - Thai soup with curry and vegetables is an easy clean meal - paleo, whole30, low-carb, gluten-free, dairy-free

 

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!

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:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Coconut Curry Soup with Vegetables - vegan, paleo, whole30, healthy soup recipe

Coconut Curry Soup

Yield: 3 to 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Coconut curry soup packed with vegetables is a flavorful vegan meal for those who love Thai curry

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Taste the soup for flavor. Add more sea salt, lime juice, and/or red pepper flakes to taste. Serve with fresh green onion.

Notes

*You can also use chicken broth

**Omit pure maple syrup to make this Whole30-compliant

Nutrition Information:
Yield: 3 Serving Size: 1 serving
Amount Per Serving: Calories: 419Total Fat: 33gUnsaturated Fat: 0gCarbohydrates: 18gNet Carbohydrates: 13gFiber: 5gSugar: 12gProtein: 7g
Thai Vegetable Coconut Curry Soup - paleo and vegan with a whole30 option. An easy, healthy soup recipe to give your immune system a jolt!

Coconut Curry Vegetable Soup - vegan, paleo, Whole30! This delicious soup comes together in only 30 minutes

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Connie

Monday 24th of February 2020

Yum yum! This is such a delicious recipe, and it's very fun to play with. I've been sharing it around quite a bit.

Julia

Friday 28th of February 2020

I'm so happy you like it, Connie! Thanks for letting me know! xoxo

Jan

Wednesday 6th of June 2018

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

Julia

Wednesday 6th of June 2018

I'm so happy to hear it, Jan! Thanks so much for the sweet note! xx

Jessica

Monday 4th of June 2018

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!

Julia

Monday 4th of June 2018

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!!

Rebeca

Saturday 5th of May 2018

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, Rebeca

Julia

Sunday 6th of May 2018

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

Jessica

Saturday 17th of March 2018

Hi! Thank you for the recipe? About how much soup does the recipe yield?

Julia

Saturday 17th of March 2018

Hi Jessica! It serves 3 to 4 people comfortably :D

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