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!
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!
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:
- 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.
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!
More Healthy Soup Recipes:
- Creamy Carrot Soup
- Dairy-Free Cream of Mushroom Soup with Ground Turkey
- Slow Cooker Chicken Enchilada Soup
- Italian Wedding Soup with Rice
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 @The.Roasted.Root on Instagram!
- 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.
*You can also use chicken broth
**Omit pure maple syrup to make this Whole30-compliant
Nutrition InformationYield 3 Serving Size 1 serving
Amount Per Serving Calories 419Total Fat 33gUnsaturated Fat 0gCarbohydrates 18gNet Carbohydrates 13gFiber 5gSugar 12gProtein 7g